Published: by Absolutely Recipes, in the recipes category.

Menudo Rojo, Or Red-Chile Tripe Soup.
Recipe.

Ingredients:

For the soup:
2 pounds beef honeycomb tripe
1 TBSP salt
1 large lime
6 cloves garlic, peeled and chopped
1/2 medium onion, chopped
2 TSPs dried oregano
4 medium (about 13 ounces total) dried chiles cascabeles norteño, or California/ New Mexico chiles, stemmed, seeded, and deveined
1/2 TSP cumin seeds, freshly ground
1 TSP salt
For the condiments:
Limes
Chopped onion
Dried oregano

Recipe Instructions:

To prepare the tripe: Wash the tripe thoroughly in warm water.
Place it into a large bowl, sprinkle with the lime juice and salt, and scrub vigorously.
Let stand 30 minutes; then wash the tripe again in warm water.
Slice the tripe into small pieces, approximately 2 inches in length by 1/2-inch wide.
Place the tripe in a large stockpot, cover with water, and bring to a boil.
Simmer for 10 minutes and then drain.
Add tripe and 3 quarts water.
Bring to boil; reduce heat to medium low.
Add garlic, onion, and oregano.
Partially cover and simmer until tripe is very tender, 2 to 3 hours.
To start the chile infusion: During the last half hour of simmering, heat a heavy skillet.
Tear the chiles into pieces and toast them for a few seconds on each side, until they blister and darken slightly.
Place the pieces in a bowl and submerge in boiling water.
Cover with a lid and soak for 30 minutes.
Drain the chiles in the bowl and place them into a blender with the remaining cloves of garlic and the ground cumin.
Add a ladle of the simmering broth, and blend until smooth.
Add the chile-broth back into the soup, and simmer for 30 minutes.
Serve the piping-hot soup with the condiments, to be used according to personal taste.

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