Print Friendly, PDF & Email

Ingredients :

8 pounds honeycomb tripe, rinsed well and cut into 1-inch squares
2 pounds of beef feet (patas), quartered
3 large yellow onion, diced
3 small heads of garlic, unpeeled, for broth
3 cloves garlic, peeled for red sauce
16 peppercorns
5 pounds of beef tripe, rinsed well and fat trimmed
5 tablespoons of kosher salt, or to taste
5 teaspoons of Mexican oregano, dried
2 bay leafs
15 quarts water
For the Red Chile Sauce
4 dried Arbol chiles
10 dried guajillo chiles
2 cups of chicken stock
2 cans (6 pounds 9 oz) of white hominy, drained
3 tablespoons of ground cumin


Cleaning and Soaking the Tripe
Whether you are buying honeycomb tripe or another type of beef tripe, you want to take the time to trim away the fat. No one likes a greasy or foul-smelling menudo. After you trim the fat, cut the tripe into one-inch pieces and place in a large stock pot of water to soak for two hours, changing the water out at the one hour mark.
Making the Red Chile
Remove the stems and seeds from the chiles and toast on a dry skillet for about 30 seconds or until fragrant. Pour enough water to cover, and allow to simmer at a low heat, soaking the chiles. Add one onion, halved and 3 cloves of peeled garlic. Allow to simmer for a good half hour. Remove the soaking chiles, onion and garlic from the water and place in a blender along with the cumin. Ladle about a cup of the simmering broth from the pot into the blender, and puree until very smooth. Add additional broth if necessary. Push chile sauce through a sieve into a medium-sized bowl to remove seeds and any skin. Discard solids. Reserve chile sauce in the refrigerator until it is time to add to the menudo broth.
Cooking the Menudo
Place the tripe, beef feet, onion, unpeeled garlic, peppercorns, salt, oregano, and water in a large stockpot or soup pot. Bring to a boil and reduce to a simmer. Allow to simmer uncovered for about 2 hours, or until the tripe and beef feet are tender but not too soft. Remove the unpeeled garlic.
Add the hominy and pour chile puree, plus the can of Las Palmas Red Chile Sauce and chicken stock into the simmering pot and stir. Allow to cook for about 3 hours (or more) on a low simmer. Season with additional salt to taste.
Enjoy !!

Berry Fluff Jello Salad

Fideo with potatoes and ground beef