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Slow Cooker Roasted Serrano Chile Menudo

Rumba Meats® Beef Scalded Tripe


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


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

Recommended side: warm corn tortillas


  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.