Time-Saving Menudo

Ingredients

• Rumba Meats® Beef Scalded Tripe (1 package, cut into 1-1/2" chunks)
• 1 package Rumba® Beef Feet (optional but recommended)
• 2 dried ancho chiles, whole
• 6-9 dried California chiles, stemmed, seeded, deveined
• 1/2 white onion, quartered
• 1 garlic head, divided
• 2 tbsp dried Mexican oregano
• 1 (29 oz) can hominy
• 3 beef bouillon cubes
• Water, as needed (approx. 1 gallon)
• Kosher salt, as needed
• Chopped white onions
• Chopped cilantro
• Dried Mexican oregano
• Sliced jalapeños
• Limes, wedged
• Corn tortillas, warm

Instructions

1. Optional step: Boil 3 beef feet in 1 gallon of water for 3 hours or until tender and internal temperature reaches 160ºF. Strain stock and set aside.
2. Meanwhile, hydrate dried chiles in warm water for 10 minutes. Drain and repeat.
3. In a blender, combine softened chiles, white onion, 3 cloves garlic and water, as needed, to puree until smooth. Set aside.
4. Rinse beef scalded tripe. Cut into 1½-inch pieces.
5. In a pot, add tripe pieces, oregano, hominy, bouillon cubes and remaining garlic in a tied cheesecloth bag with enough reserved stock or water to cover the tripe by ½-inch.
6. Bring to a boil, reduce heat and simmer for at least 40 minutes until tripe is tender and reaches an internal temperature of 160ºF.
7. Taste for seasoning. Remove from heat and serve topped with chopped onions, cilantro, oregano, jalapenos, lime juice and warm tortillas.