Quick and Easy Menudo (Instant Pot Version)

Ingredients

• Rumba Meats® Beef Honeycomb Tripe (1 package)
• ¼ cup kosher salt
• Water to cover
• 2 quarts of water (for richer, meatier flavor, use bone broth in place of water)
• 1 medium white onion, roughly chopped
• 2 tablespoons chopped garlic in water
• ½ cup Guajillo chili powder
• 2 teaspoons cumin
• 2 tablespoons kosher salt
• 1 tablespoon Mexican oregano
• 2 tablespoons black pepper
• 2 15½-ounce cans hominy, drained and rinsed
• Garnishes for finished Menudo: diced onion, diced radish, lime wedges, chopped cilantro

Instructions

1. Place beef honeycomb tripe in a large pot; add ¼ cup salt and water to fully immerse tripe.
2. Bring to a boil and boil for 15 minutes.
3. Remove pot from stove and drain water. Remove any non-white bits. Rinse tripe with cold water and drain.
4. Add cleaned tripe pieces to an instant pot. Stir in water, onion, garlic, chili powder, cumin, 2 tablespoons salt, oregano, black pepper and hominy.
5. Cover and cook on soup/stew Normal setting for 1 hour, or until internal temperature reaches 160ºF and tripe is tender.
6. Serve immediately topped with fresh garnishes.