Description
Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make – my husband absolutely devoured it the first time I made it.
Ingredients
- 3 gallons water, divided
- 2 ½ pounds beef tripe, cut into 1-inch pieces
- 6 cloves garlic, finely chopped
- 1 large white onion, finely chopped
- 1 ½ tablespoons salt
- 1 tablespoon ground black pepper
- 1 ½ tablespoons dried oregano
- 2 tablespoons ground red pepper
- 5 de arbol chile peppers
- 6 japones chile peppers, seeds removed
- 6 cups canned white or yellow hominy, drained
- ½ white onion, chopped
- ¼ cup chopped fresh cilantro
- 2 limes, juiced
Instructions
- In a large pot
- bring 1 gallon water to a boil. Place tripe in the pot
- reduce heat
- and simmer 2 hours. Periodically skim off fat with a spoon. Drain water
- reduce heat
- and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain.
- Pour remaining 1 gallon water into the pot with tripe
- and bring to a boil. Stir in garlic and 1 white onion. Season with salt
- pepper
- oregano
- and red pepper. Reduce heat
- and simmer 1 hour.
- Preheat the broiler.
- Arrange the de arbol chile peppers on a baking sheet
- and broil about 2 minutes
- just until they begin to scorch. Remove from heat
- slit lengthwise
- and remove seeds. In a blender or food processor
- blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot
- and continue cooking 2 hours over low heat.
- Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion
- cilantro
- and lime juice.
Prep Time: 30 mins
Cook Time: 8 hrs
Total Time: 8 hrs 30 mins
Servings: 8