Menudo
Serves 6
Ingredients
Method
1 kg. Beef Tripe, Cut Into Small Pieces
1 Onion, Chopped
4 Garlic Cloves, Minced
3 Dried Guajillo Chilies
2 Bay Leaves
1 tsp. Oregano
Salt To Taste
Pepper To Taste
800 g. Canned White Hominy, Drained And Rinsed
Soak the dried chilies in hot water until soft, then drain and remove the stems and seeds.
Blend the softened chilies with half of the chopped onion, 2 minced garlic cloves, and a bit of water to create a paste.
In a large pot, combine the tripe, chili paste, remaining onion and garlic, bay leaves, oregano, salt, pepper, and enough water to cover everything. Bring to a boil, then reduce heat and simmer for about 2 hours, or until the tripe is tender.
4. Add the hominy to the pot and continue to simmer for another hour. Adjust seasoning if necessary.
Serve hot, with chopped onions, cilantro, and lime on the side for garnishing.