Ingredients with Measurements:
- 1 lb beef tripe, cleaned and cut into small pieces
- 1/2 lb chorizo, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 cups water
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, sauté the chorizo over medium heat until browned. Remove from the pot and set aside.
2. In the same pot, sauté the onion and garlic until fragrant and translucent.
3. Add the beef tripe and cook for 5-7 minutes or until browned.
4. Add the diced tomatoes, tomato sauce, water, cumin powder, chili powder, paprika, bay leaf, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours or until the tripe is tender.
6. Add the cooked chorizo and cilantro to the pot and stir to combine.
7. Serve hot with lime wedges on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 2-3 hours
Temperature:
- Low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 15g
- Protein: 25g
Substitutions for ingredients:
- Beef tripe can be substituted with beef or pork shoulder.
- Chorizo can be substituted with any spicy sausage.
Variations:
- Add diced potatoes or carrots for a heartier dish.
- Use chicken instead of beef for a lighter version.
Tips and tricks:
- Make sure to clean the tripe thoroughly before cooking.
- For a spicier dish, add more chili powder or diced jalapeños.
- Serve with warm tortillas or crusty bread.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a lime wedge on the side.
Garnishes:
- Chopped cilantro
- Diced onions
- Sliced jalapeños
Pairings:
- Mexican rice
- Refried beans
- Guacamole
Suggested side dishes:
- Cornbread
- Tortilla chips
- Quesadillas
Troubleshooting advice:
- If the tripe is tough, simmer for an additional hour or until tender.
Food safety advice:
- Make sure to cook the tripe thoroughly to avoid any foodborne illnesses.
Food history:
- Menudo is a traditional Mexican soup made with tripe and spices.
Flavor profiles:
- Spicy, savory, and slightly tangy.
Serving suggestions:
- Serve hot with warm tortillas or crusty bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican