 |
Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
|
This is the perfect red menudo. It takes a long time to cook so you may want to try this on a weekend if you work outside the home, but believe me, it so very good and actually quite simple to prepare. This is a meal in itself. This is fairly spicy, but you can adjust the heat level by reducing the amount of ground red pepper. Enjoy! Ingredients:
3 gallons water, divided |
2 1/2 lbs beef tripe, cut into 1-inch pieces |
6 garlic cloves, finely chopped |
1 large white onion, finely chopped |
1 1/2 tablespoons salt |
1 tablespoon ground black pepper |
1 1/2 tablespoons dried oregano |
2 tablespoons ground red pepper (cayenne) |
5 chili peppers, de arbol |
6 chili peppers, japones (seeds removed) |
6 cups hominy, canned drained (yellow or white) |
1/2 white onions, chopped and or 1/2 green onion, sliced |
1/4 cup chopped fresh cilantro |
lime wedges or lemon wedge |
crushed red pepper flakes |
dried oregano |
corn tortillas (to accompany) or flour tortilla (to accompany) |
Directions:
1. In a large pot, bring 1 gallon water to a boil.
2. Place tripe in the pot, reduce heat, and simmer 2 hours.
3. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water.
4. Continue to simmer tripe for 2 hours; drain.
5. Pour remaining 1 gallon water into the pot with tripe, and bring to a boil.
6. Stir in garlic and 1 chopped white onion. Season with salt, pepper, oregano, and red pepper.
7. Reduce heat, and simmer 1 hour.
8. Preheat the broiler.
9. Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch.
10. Remove from heat, slit lengthwise, and remove seeds.
11. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.
12. Mix the hominy into the pot and continue cooking 1 hour.
13. Serve with condiments as listed under ingredients.
14. Menudo is at it's best made a day ahead of time to allow the ingredients to marry. .
|
|