Home Style Menudo Recipe
Summary
Ingredients
| 3 1/2 pounds regular or honeycomb beef tripe, rinsed very well and cut into 1-inch squares | ||
| 3 to 3 1/2 pounds meaty beef shanks | ||
| 2 medium-size onions, chopped | ||
| Garlic | 10 Clove (5gm), pressed | |
| Ground cumin | 2 Teaspoon | |
| Water | 10 Cup (16 tbs) | |
| Red Chile Puree | ||
| 3 large cans (29 oz. each) white or yellow hominy, drained | ||
| Salt | To Taste | |
| Condiments | ||
Directions
In an 8- to 10-quart pan, combine tripe, beef shanks, onions, garlic, cumin, and water.
Bring to a boil over high heat.
Reduce heat to low, cover, and simmer until tripe is very tender to bite, 6 to 7 hours.
Skim off and discard fat from liquid.
Lift beef shanks from pan; discard bones and fat.
Cut meat into chunks and return to pan along with chile puree and hominy.
Season menudo to taste with salt.
Bring to a boil and simmer, covered, for about 30 minutes to blend flavors.
If made ahead, let cool, then cover and refrigerate for up to 2 days.
Reheat to simmering before serving.
Ladle hot menudo into bowls; offer condiments to add to individual portions.
Bring to a boil over high heat.
Reduce heat to low, cover, and simmer until tripe is very tender to bite, 6 to 7 hours.
Skim off and discard fat from liquid.
Lift beef shanks from pan; discard bones and fat.
Cut meat into chunks and return to pan along with chile puree and hominy.
Season menudo to taste with salt.
Bring to a boil and simmer, covered, for about 30 minutes to blend flavors.
If made ahead, let cool, then cover and refrigerate for up to 2 days.
Reheat to simmering before serving.
Ladle hot menudo into bowls; offer condiments to add to individual portions.
Chef
