Dinner · 180 min · mexican

Menudo Rojo Estilo Norteño

Beef tripe does the heavy lifting here, with pig feet rounding it out. A Mexican dinner that takes 180 minutes, start to finish. The macros do the talking: 54g protein, 52g carbs, and 25g fat in every 657-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Beef tripe
• 1 lb Pig feet
• 8 Guajillo chiles
• 2 cans White hominy
• 1 White onion
• 6 cloves Garlic
• 2 tsp Mexican oregano
• 2 Lime
• 12 Corn tortillas

Steps

1. Rinse the tripe thoroughly and simmer with the pig feet and half the onion 2 hours, until completely tender. Low and slow — there is no shortcut.
2. Blend the toasted, soaked guajillos with garlic and oregano into a smooth red chile base.
3. Strain the chile base into the pot and add the hominy. Simmer 30 minutes more until the broth turns deep red.
4. The tripe should be silky and yielding, the broth rich and chile-warm. Season boldly with salt.
5. Serve in deep bowls with diced onion, oregano, and lime.
6. Eat with warm corn tortillas. The northern weekend ritual, and the definitive cure.

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