Ingredients
Scale
- 3 lbs honeycomb tripe
- 1/2 cup white vinegar
For the Menudo:
- Tripe
- 1 smoked ham hock
- 10 cups beef broth, low sodium
- 10 cups chicken broth, low sodium
- 3 1/2 cups Las Palmas Enchilada Sauce chili based
- 2 white onions, chopped
- 2 bell peppers, chopped
- 5 cloves garlic, minced
- 2 cups canned hominy, drained, rinsed
- 2 tablespoons oregano, dried, crushed
- 1 tablespoon creole seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon black pepper
- extra virgin olive oil
To Garnish:
- cilantro
- limes
- crusty bread
- tortilla
Instructions
- Rinse tripe and clean off any excess fat.
- Place tripe in bowl or glass dish, cover with water and vinegar.
- Place tripe in the fridge and soak overnight.
To Prepare Menudo:
- Drain tripe and rinse well.
- Cut tripe into 2 inches pieces and place into large pot, add ham hock, cover with water.
- Bring tripe to boil, reduce heat and simmer for 1 1/2 hours.
- Drain tripe and rinse well.
- To Prepare Menudo:
- Mix seasoning blend and set aside.
- Place about 2 tablespoons of olive oil into a large soup pot.
- Add onions, peppers, and green onions, saute for about 5 minutes.
- Add garlic and two tablespoons of spice blend and cook 1 minute more.
- Add tripe and ham hock back to pan, cover with beef and chicken broth.
- Add remaining seasons to pan, mix well and simmer for 4 hours.
- Shred ham hock meat and add back to pot.
- Add enchilada sauce and hominy to pan, mix well and cook 45 minutes more.
- Serve with garnishments and enjoy.
Notes
I use Las Palmas Hot Red Enchilada Sauce or Red Chili Sauce.
http://www.laspalmassauces.com/product-category/enchilada-and-chili-sauces/
Nutrition
- Serving Size: 4-6