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tripe white posole onion red chiles cayenne peppers tomato sauce oregano clove of garlic section salt
Viewed: 67 - Published at: 4 years agoIngredients
- 6 lb menudo or beef honeycomb tripe
- 1 can Large can of white posole (hominy) 6lb 9oz. can
- 1/2 onion
- 16 Long dried red chiles
- 5 dried cayenne peppers (Chile de Arbol)
- 3/4 can of tomato sauce: 4 oz
- 1 tsp Crushed dried oregano
- 1/2 clove of garlic minced
- 1 silver dollar size section of onion
- 2 tsp salt
Method
- Dice your tripe (menudo) to the size of nickels, careful to trim fat
- This is fat, remove as much as possible
- Once meat is cut wash thoroughly, first wash water below
- Repeat 3 times, minimum 3 washes but recommend 4.
- Menudo will be greasy if not washed properly.
- Water should look less cloudy, menudo will take a pale appearance.
- Last wash water below
- In a large stock pot filed with water place menudo to cook with 1/2 an onion
- Cook with a rolling boil for 3 hours until meat tender
- After 3 hours add full can of hominy with water, should replenish lost stock due to boiling
- Boil 30 more min
- Chile: take long red dried chiles remove stems and seeds
- Boil chiles 10 min until soft, save boil water
- In a blender combine all the sauce ingredients.
- Use the chile boil water as the base for the sauce.
- Blend on high for 5 min
- Once blended add whole blender of chile to the boiling menudo, soup will turn red
- Cook with sauce for additional 15 min.
- Salt to taste (note: this will be a lot of salt because a lot of soup) salt and taste broth until your desired flavor is reached.
- Boil after salt for 15 min
- Serve with pan Blanco and enjoy.
- Add oregano, lime, crushed red pepper as toppings per bowl.
