Slow Cooker Roasted Serrano Chile Menudo
Featuring:
Rumba Meats® Beef Scalded Tripe
prep time: cook time:
- 25 mins Prep Time
- 8 hrs Cook Time
- 6 Servings
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
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
Recommended side: warm corn tortillas
Instructions
- Rinse beef tripe under cold running water and cut into pieces.
- 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.
- 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.
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