Instant Pot Roasted Serrano Chile Menudo

Ingredients

• Rumba Meats® Beef Scalded Tripe (1 package, about 5 pounds)
• ½ white onion
• 4 garlic cloves
• 1 bay leaf
• 4 cups chicken broth
• 3 to 4 cups water

Instructions

1. Rinse beef tripe under cold running water and cut into pieces.
2. Combine tripe, onion, garlic, bay leaf, broth, and 3 cups water in instant pot. Lock lid. Select pressure cooker setting and cook for 35 minutes on high pressure with full natural release until tripe is tender and reaches an internal temperature of 160ºF.
3. Heat ½ tablespoon oil in a hot skillet. Add peppers, onion, and garlic. Roast until charred. Transfer to a blender, add chicken broth, cilantro, lime juice, salt, and cumin. Pulse until blended. Heat 1 tablespoon oil in a hot skillet. Add salsa and simmer for 5 minutes.
4. Add salsa and hominy to instant pot. Simmer on sauté mode until fully heated.
5. Serve menudo ladled into bowls. Garnish with your favorite toppings such as diced avocado, chopped white onion, sliced radishes, and chopped cilantro. Delicious paired with warm tortillas.