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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
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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 1/2 pounds beef tripe, cut into 1-inch pieces |
6 cloves garlic, finely chopped |
1 large white onion, finely chopped |
1 1/2 tablespoons salt |
1 tablespoon ground black pepper |
1 1/2 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 |
1/2 white onion, chopped |
1/4 cup chopped fresh cilantro |
2 limes, juiced |
Directions:
1. 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.
2. 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.
3. Preheat the broiler.
4. 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.
5. Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.
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