Recipe by Happy Hippie
This is the perfect red menudo. It takes a long time to cook so you may want to try this on a weekend if you work outside the home, but believe me, it so very good and actually quite simple to prepare. This is a meal in itself. This is fairly spicy, but you can adjust the heat level by reducing the amount of ground red pepper. Enjoy!
Top Review by Cili Padi
This recipe is great and simple. I used pressure cooker to speed up the cooking process. I cooked the tripe twice as directed but I use pressure cooker instead. It cuts down the cooking process. Yummy!! My husband's grandma would have approved!!! Thanx!
- 3 gallons water, divided
- 2 1⁄2 lbs beef tripe, cut into 1-inch pieces
- 6 garlic cloves, 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 (cayenne)
- 5 chili peppers, de arbol
- 6 chili peppers, japones (seeds removed)
- 6 cups hominy, canned drained (yellow or white)
- 1⁄2 white onions, chopped and or 1⁄2 green onion, sliced
- 1⁄4 cup chopped fresh cilantro
- lime wedges or lemon wedge
- crushed red pepper flakes
- dried oregano
- corn tortillas (to accompany) or flour tortilla (to accompany)
Directions See How It's Made
- 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 chopped 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 and continue cooking 1 hour.
- Serve with condiments as listed under ingredients.
- Menudo is at it's best made a day ahead of time to allow the ingredients to "marry.".