Menudo Rojo
(courtesy of Taqueria Jalisco in South Lake Tahoe. Serves 8)
2 pounds beef tripe (cleaned, trimmed, and cut into bite-sized pieces)
1 tablespoon salt
½ tablespoon chicken bouillon
½ tablespoon dried oregano
2 bay leaves
½ medium onion, diced
4 to 5 mint leaves
5 cups water
For red pepper base
2 tomatoes, chopped
¼ onion, diced
5 California (also called Anaheim) red peppers, chopped
¾ teaspoon chicken bouillon
1 teaspoon salt
Add tripe, seasonings, onion, mint, and water to a large pot, bring to a boil, and simmer 5 to 6 hours until meat is tender. Meanwhile, in a separate pot, cook tomatoes, onion, peppers, bouillon, and salt for about 30 minutes. When done, blend and mix into menudo stock. Serve with sliced lime, diced onions, dried oregano, dried red peppers, and warm tortillas.
