Ingredients
Scale
- 3 gallons of water
- 2 ½ pounds of beef tripe
- 6 cloves of garlic (finely chopped)
- 1 large white onion (finely chopped)
- 1 ½ tablespoon of salt
- 1 tablespoon of ground black pepper
- 1 ½ tablespoon of dried oregano
- 2 tablespoons of ground red pepper
- 5 de arbol chile peppers
- 6 japones chile peppers (seeds removed)
- 6 cups of canned hominy (drained)
- ½ white onion (chopped)
- ¼ cup of chopped fresh cilantro
Instructions
- Bring 1 gallon of water to a boil in a big pot. Place the tripe in the saucepan, reduce the heat to low, and cook for 2 hours.
- Skim the fat off using a spoon on a regular basis. Drain the water, turn down the heat, and add a gallon of new water.
- Continue to cook the tripe for another 2 hours before draining it.
- Bring the remaining 1 gallon of water to a boil in the kettle containing the tripe. 1 white onion and garlic should be added at this point. You can also add salt, pepper, oregano, and red pepper flakes to taste.
- Reduce heat to low and cook for 1 hour.
- Proceed to preheat the broiler.
- You can place the de Arbol chile peppers on a baking sheet and broil for 2 minutes, or until they start to burn.
- Go ahead and remove the pan from the heat, slit the lengthwise slit, and remove the seeds.
- Blend the de Arbol chile peppers and japones chile peppers until very finely minced in a blender or food processor.
- Stir into the saucepan and simmer for another 2 hours on low heat.
- Add the hominy to the stew and stir to combine. Cook for another hour.
- Serve with the rest of the onion, cilantro, and lime juice on the side.
After the entire process, you’re left with a really delicious Menudo meal on your plate. You can watch this video recipe if you need more ideas on how to cook menudo..