Menudo is a Mexican comfort food that can be made all year round. My family makes it for Sunday family dinner or when we get together. It is easy to make and you can make a lot of it. Menudo Rojo has so many wonderful spices and herbs that give this dish such a great flavor. The condiments is where it is at, if you many toppings to flavor your menudo even more. I love adding fresh onion, cilantro and cabbage to it. The textures of the soft and chewy tripe with the fresh crispy produce is a bite of heaven for me.
Menudo Rojo 5lbs beef tripe or honey comb tripe 1 6.9 lb can of white hominy or Mexican hominy 1 onion 5 garlic cloves 1 pack Tampico Menudo mix 3 oz chili powder Salt to taste
Your favorite salsa
If you can get pre-cut beef tripe, it will be easier on your knives. It is tough to cut, if not chop your tripe into 1 inch piece squares.
In a large bowl, place your tripe in the bowl and squeeze 2 limes over the tripe and mix the lime juice in. Once the lime juice is incorporated, rinse with cold tap water.
Place your tripe in a large pot and fill with water at least covering the tripe several inches from the tripe.
Put on the stove over medium low heat, and while it heats up blend the onion and garlic with about 1 cup of water.
Add the onion garlic puree, menudo mix, chili powder, 1 tbsp salt and mix well.
Once it is heated up, cover and let cook for 1 hour and 30 minutes to 2 hours.
When the cook time is up, drain your hominy can and add the hominy into the menudo.
Let cook for another 30 – 45 minutes.
Serve with your favorite toppings and enjoy!