Red Menudo
Soup, a Way of Life
Red Menudo
Soup, a Way of Life
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2 pounds honeycomb tripe 1 tablespoon fresh lime juice 1 tablespoon kosher salt 3 medium cloves garlic, smashed, peeled, and coarsely chopped 1 small onion, coarsely chopped 2 teaspoons dried oregano Chili Puree: 6 New Mexico chilies (1 1/2 ounces) stemmed, seeded, and torn into large pieces 1 1/2 teaspoons kosher salt 1/2 teaspoon ground cumin 2 tablespoons fresh lime juice 1 tablespoons kosher salt Directions: In a large bowl, soak the tripe in water to cover for 1 to 2 hours, changing the water three times. Drain. Rub the lime juice and salt vigorously into the tripe. Let sit for 30 minutes. Cover with cold water again and soak for 1 to 2 more hours, changing the water three times. Drain the tripe and cut it into 1 inch pieces. Place the tripe and 6 cups water in a tall narrow stockpot. Bring to a boil. Lower the heat and simmer, partially covered, for 1 hour and 30 minutes. Stir in the garlic, onion, and oregano. Simmer for 1 hour and 30 minutes. For chili puree, place a small frying pan over medium heat. Fry the pepper pieces a few seconds on each side, until they are beginning to bubble and color sightly. Remove, place in a bowl, and cover with hot water. Soak, weighted down with a jar of water, for 30 minutes. Drain. Squeeze out the excess liquid from the peppers. In a blender, puree with the salt and cumin. When the tripe is done, stir in the chili puree, lime juice, and salt. Makes 6 cups.
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