Roasted Serrano Chile Menudo

Ingredients

Beef Scalded Tripe:

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

Serrano Chile Salsa:

• 1½ tablespoons olive oil, divided
• 10 serrano peppers, (or jalapenos for a milder heat level), stemmed
• 1 small white onion, cut into quarters
• 3 whole untrimmed garlic cloves
• 1 cups chicken broth
• ¼ cup chopped cilantro
• 2 teaspoons fresh squeezed lime juice
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 2 (15-½ ounce) cans hominy, drained

Toppings:

• Diced avocado, chopped white onion, sliced radishes, and chopped cilantro

Instructions

Roasting Instructions:

1. Rinse beef tripe under cold running water. Trim fat and cut tripe into 2-inch pieces with kitchen shears or a knife.
2. In a large stockpot, combine tripe, onion, garlic, bay leaf, chicken broth and 4 cups water. Bring to a boil over medium-high heat and skim off any foam that forms on the surface. Reduce heat to medium-low, partially cover and simmer for 2 to 2½ hours until tripe is tender and reaches an internal temperature of 160ºF.
3. While tripe is cooking, prepare roasted serrano chile salsa. Heat ½ tablespoon oil in a large cast iron skillet or comal over medium heat. Add serrano peppers, onion and garlic and roast for 10 minutes, turning occasionally, until peppers are blistered and charred.
4. Transfer peppers and onions to a blender, peel garlic and add to blender along with chicken broth, cilantro, lime juice, salt, and cumin. Pulse until blended.
5. Heat 1 tablespoon oil in a skillet over high heat. Slowly add serrano chile salsa to hot skillet, reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.
6. Add salsa and hominy to stockpot with tripe. Simmer over low heat for 15 minutes, stirring occasionally, until fully heated.
7. 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.

Slow Cooker Instructions:

1. Rinse beef tripe under cold running water and cut into pieces.
2. 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.
3. Combine tripe, onion, garlic, bay leaf, broth, 3 cups water, salsa and hominy in slow cooker and cook on low for 8 hours until tripe is tender and reaches an internal temperature of 160ºF.

Instant Pot 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.