Pressure Cooker Menudo

Ingredients

• Rumba Meats® Beef Scalded Tripe (1 package)
• 1-pound Rumba® Beef Neck Bones
• 2 Rumba® Beef Feet
• 2 epazote sprigs (mint and a lemon skin may be substituted)
• 1 bay leaf
• 4 garlic cloves
• 10 peppercorns
• 1/2 tablespoon oregano
• 1 tablespoon salt
• 1 dry chili ancho, without vein and seeds (add an additional chili for extra spice, if desired)
• 1/8 teaspoon ground nutmeg, fresh
• 1 onion, yellow or white, quartered
• 3 qts water (enough to cover ingredients, plus 2 inches)
• 4 tablespoons oil
• 4 garlic cloves, chopped
• 1 onion, yellow or white, chopped
• 2 tomatoes (approx. 1/2 lb), chopped
• 2 cups white hominy
• 1 tablespoon corn starch, if needed
• 1/2 cup vinegar, optional
• Salt and pepper, as needed

Instructions

1. Rinse beef scalded tripe, beef neck bones and beef feet. Slice tripe into bite-size pieces, slice neck bones into chunks and slice beef feet into quarters.
2. Using a pressure cooker (such as an instant pot) at high heat, add meat, epazote, bay leaf, garlic, peppercorns, oregano, chili ancho, nutmeg, onion quarters, salt and water.
3. With lid off, bring to a boil then reduce heat. Skim any fat and foam. Stir carefully until no foam is produced. Once soft, remove chili ancho and set aside.
4. Lock pressure cooker lid (raising the pressure), then reduce heat to as low as possible to maintain a constant pressure. Cook for 1 hour until meat is tender and internal temperature reaches 160ºF.
5. Remove pressure cooker from heat and let it release all the pressure (approximately 15 minutes).
6. Note: If cooking on a stovetop, follow the same directions: Simmer in a stockpot for 2 to 3 hours until meat is tender and internal temperature reaches 160ºF. Once soft, remove chili ancho and set aside.
7. Meanwhile, in a saucepan, heat oil and sauté chopped garlic and chopped onions. Stir in tomatoes and saute briefly. Cool slightly. In a blender, combine sautéed ingredients and reserved chili ancho and puree until smooth. Add to cooked meat and stock in pressure cooker (or stovetop pot) and stir to blend.
8. Add hominy. Season with additional spice or salt, if desired. Simmer until fully heated.
9. If needed to thicken broth: Mix 1 tablespoon cornstarch with 1 tablespoon cold water. Add to simmering menudo and stir over medium-high heat until sauce thickens.
10. Add vinegar, if desired, for a tart, pickled flavor and to reduce greasiness.
11. Serve with wedges of lime, chopped onions and corn tortillas, if desired.