Ingredients with Measurements:
- 2 pounds beef tripe, cleaned and cut into small pieces
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons vegetable oil
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 dried ancho chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded
- 6 cups water
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) hominy, drained and rinsed
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Blender or food processor
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes, until softened.
2. Add the beef tripe to the pot and stir to combine with the onion and garlic. Cook for 5-7 minutes, stirring occasionally, until the tripe is lightly browned.
3. While the tripe is cooking, prepare the chile sauce. In a blender or food processor, combine the dried ancho and guajillo chiles with 2 cups of water. Blend until smooth.
4. Add the chile sauce to the pot with the tripe. Stir to combine.
5. Add the remaining 4 cups of water to the pot, along with the dried oregano, ground cumin, salt, and black pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, until the tripe is tender.
7. Add the diced tomatoes and hominy to the pot and stir to combine. Simmer for an additional 30 minutes.
8. Stir in the chopped cilantro and remove the pot from the heat.
9. Serve the menudo hot, garnished with lime wedges.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 20g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Beef tripe can be substituted with pork tripe or chicken gizzards.
- Dried ancho and guajillo chiles can be substituted with other dried chiles, such as pasilla or chipotle.
Variations:
- Add chopped carrots and potatoes to the pot with the tripe for a heartier stew.
- Use chicken or vegetable broth instead of water for added flavor.
- Top the menudo with diced avocado or shredded cheese.
Tips and tricks:
- To make the tripe more tender, soak it in cold water with a splash of vinegar for 30 minutes before cooking.
- Skim any foam or impurities from the surface of the pot while the menudo is simmering.
- For a spicier menudo, add more dried chiles or a pinch of cayenne pepper.
Storage instructions:
Leftover menudo can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the menudo in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the menudo in individual bowls, garnished with lime wedges and chopped cilantro.
Garnishes:
Lime wedges, chopped cilantro, diced avocado, shredded cheese
Pairings:
Corn tortillas, rice, refried beans
Suggested side dishes:
Mexican rice, refried beans, guacamole, salsa
Troubleshooting advice:
If the menudo is too spicy, add a splash of vinegar or lime juice to balance out the heat.
Food safety advice:
Make sure to thoroughly clean and rinse the tripe before cooking to avoid any contamination.
Food history:
Menudo is a traditional Mexican dish that is often served for breakfast or as a hangover cure. It is believed to have originated in the state of Jalisco.
Flavor profiles:
Spicy, savory, tangy
Serving suggestions:
Serve the menudo with warm corn tortillas and a side of refried beans for a complete meal.
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Region: Mexican