Abuela’s Menudo

Ingredients

• Rumba Meats® Beef Honeycomb Tripe (4 pounds)
• 4 pounds Rumba® Beef Regular Tripe
• 12 California chilies (or 5 chilies anchos), seeded, deveined
• 6 cloves garlic, divided
• 7 Cups Hominy (Optional)
• 4-5 Tablespoons Salt
• Garnishes: Onion, Cilantro, Sliced Radish, Lemon, Dried Oregano

Instructions

1. Cut the honeycomb and scalded tripe into 1-inch squares.
2. In a large stockpot, combine the tripe, onion, 4 garlic cloves, salt and 6 quarts water. Bring to a boil, reduce heat to a simmer and cook for 2 hours until tripe is soft and internal temperature reaches 160ºF.
3. Meanwhile boil the chilies in water to cover for 10 minutes until soft. In a blender, combine chilies and remaining 2 garlic cloves. Add water, as needed to blend until smooth. Add chile sauce to the stockpot.
4. Stir in hominy. Add 2 quarts water, if needed. Bring to a boil and simmer for about 40 minutes.
5. Serve menudo garnished with onions, cilantro, radishes, lemons and oregano.