Pressure Cooker Menudo
Rumba Meats® Beef Scalded Tripe
prep time: 00:45:00 cook time: 02:00:00
- 45 MIN Prep Time
- 2 HRS Cook Time
- 8 Servings
- 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
- 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.
- 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.
- 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.
- 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.
- Remove pressure cooker from heat and let it release all the pressure (approximately 15 minutes).
- 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.
- 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.
- Add hominy. Season with additional spice or salt, if desired. Simmer until fully heated.
- 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.
- Add vinegar, if desired, for a tart, pickled flavor and to reduce greasiness.
- Serve with wedges of lime, chopped onions and corn tortillas, if desired.
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