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Abuela’s Menudo

Prep Time: 30-45 Minutes | Cook Time: 3-4 Hours | Serves: 10-15

Ingredients
  • Rumba® Beef Honeycomb Tripe (4 pounds Rumba Beef Regular Tripe)
  • 12 California chilies or 5 chilies Anchos
  • 6 Garlic Cloves (4 for meat and 2 for Chile mix)
  • 1 Medium Size Onion
  • 7 Cups Hominy (Optional)
  • 4-5 Tablespoons Salt
  • Garnishes: Onion, Cilantro, Radish, Lemon, Oregano
Instructions
  1. Cut the honeycomb and scalded tripe into 1-inch squares.
  2. Combine the tripe with an onion, 4 garlic cloves and salt in a large stockpot with 6 quarts of water. Bring to a boil and lower to a simmer.
  3. Simmer the tripe until tender, about 2 hours.
  4. De-vein the California chilies and boil until soft.
  5. Blend chilies with 2 garlic cloves.
  6. Add chilies mix to pot.
  7. Add Hominy at this time. (Optional)
  8. Add 2 quarts of water if it looks like it needs it.
  9. Boil with the chilies sauce for about 40 min.
  10. When meat is soft to touch, it’s done.
  11. Serve and garnish with onion, cilantro, radish, lemon and oregano.