Roasted Serrano Chile Menudo

Ingredients

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 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.