Menudo

[ChocoJay]

Hey everyone! Today, I'm thrilled to share with you a recipe that's close to my heart: menudo. This dish isn't just food, it's a celebration of flavors and tradition that brings families together around the table.

Ingredients:
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242.8 kB

• 2 pounds (about 1 kg) beef tripe (cleaned and cut into small pieces)
• 1 pound (about 450g) beef honeycomb tripe (cleaned and cut into small pieces) - optional
• 1 onion (chopped)
• 4 cloves garlic (minced)
• 2 cans (14 oz each) hominy (drained and rinsed)
• 1 can (14 oz) diced tomatoes
• 6 cups beef broth
• 2 dried ancho chilies (stemmed and seeded)
• 2 dried guajillo chilies (stemmed and seeded)
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Lime wedges, chopped cilantro, chopped onions, and crushed red pepper flakes for serving

Instructions:​

1. Prepare the Tripe: Rinse the beef tripe thoroughly under cold water. Cut it into small pieces and place it in a large pot. Add enough water to cover the tripe by a few inches. Bring it to a boil over high heat, then reduce the heat to low and simmer for about 1 to 1.5 hours, or until the tripe is tender. Drain and set aside.
2. Prepare the Chilies: While the tripe is cooking, toast the dried ancho and guajillo chilies in a dry skillet over medium heat for a few minutes until fragrant. Remove from heat and let them cool slightly. Once cooled, cut them into smaller pieces and place them in a blender.
3. Make the Broth: In the same pot used for cooking the tripe, heat some oil over medium heat. Add the chopped onion and minced garlic, and cook until softened and fragrant, about 5 minutes. Add the diced tomatoes and cook for another 5 minutes.
4. Blend the Chilies: Add the toasted chilies to the blender with the tomatoes, onions, and garlic. Blend until smooth, adding a little beef broth if needed to help it blend.
5. Cook the Menudo: Return the cooked tripe to the pot. Add the blended chili mixture, beef broth, hominy, dried oregano, ground cumin, salt, and pepper. Bring the mixture to a simmer over medium-low heat. Cover and cook for about 2-3 hours, stirring occasionally, until the flavors meld and the menudo thickens slightly.
6. Serve: Once the menudo is ready, taste and adjust seasoning if necessary. Serve hot, garnished with lime wedges, chopped cilantro, chopped onions, and crushed red pepper flakes on the side. Enjoy with warm tortillas or crusty bread.

Menudo is often enjoyed as a hearty and comforting meal, especially on weekends or during celebrations. Enjoy!

 

[johnlloyd]

I think Menudo is a dish that gets better with time, so making a big batch for leftovers is always a good idea! Though, experimenting with different spice blends can keep it exciting each time you reheat it.