Menudo
Menudo is a traditional stew made by simmering beef tripe and pork hock with hominy and spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef Tripe | 500 | Grams |
| Pork Hock | 500 | Grams |
| Hominy | 1 | Can |
| Onion | 1 | Count |
| Garlic | 4 | Clove |
| Dried Oregano | 2 | Tbsp |
| Ground Cumin | 1 | Tbsp |
| Paprika | 1 | Tbsp |
| Red Chili Flakes | 1 | Tsp |
| Bay Leaves | 2 | Count |
| Lime | 2 | Count |
| Salt | 1 | Tbsp |
| Black Pepper | 1 | Tsp |
| Water | 2 | Liters |
Instructions
- Rinse the beef tripe and pork hock under cold water.
- In a large pot, add the tripe, pork hock, and water. Bring to a boil over medium-high heat.
- Skim off any foam that rises to the surface, then reduce the heat to low and simmer for 2 hours.
- Add the chopped onion, minced garlic, oregano, cumin, paprika, chili flakes, bay leaves, salt, and black pepper.
- Continue to simmer for another hour, or until the tripe and pork hock are tender.
- Add the drained hominy and simmer for an additional 30 minutes.
- Remove the bay leaves and adjust seasoning with more salt and pepper if needed.
- Serve hot with lime wedges on the side.
Prep
- Soak beef tripe in cold water for 1 hour before cooking.
Kitchen equipment
Large StockpotSkimmer or Slotted Spoon