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Time-Saving Menudo

Prep Time: 45 min. | Cook Time: 1- 1 1/2 hours | Serves: 4-6

Ingredients
  • Rumba® Beef Scalded Tripe (1 package, cut into 1-1/2" chunks)
  • 2 dried ancho chiles, whole
  • 3.5 oz dried California chiles, whole
  • 1/2 white onion, quartered
  • 1 garlic, bulb
  • 2 tbsp Mexican oregano
  • 1 29oz can hominy
  • 3 beef bouillon cubes
  • Water, as needed (approx. 1 gallon)
  • Kosher salt, as needed
  • Chopped white onions
  • Chopped cilantro
  • Mexican oregano
  • Sliced jalapeños
  • Limes
  • Corn tortillas
Instructions
  1. OPTIONAL/RECOMMENDED: Boil 3 Rumba® pork split front feet in 1 gallon of water for 3 hours or until tender. Use this liquid to make Menudo broth.
  2. Re-hydrate chiles in warm water for 10 minutes. Drain and repeat.
  3. Blend chiles, white onion and 3 cloves of garlic in enough water to create a puree.
  4. Rinse tripe and add all ingredients, except remaining garlic, to a pot with enough water to cover the tripe by 1/2-inch.
  5. Wrap remaining garlic bulb in cheesecloth, tie and add to pot.
  6. Bring ingredients to a simmer and cook for at least 40 minutes.
  7. Taste for seasoning and doneness.
  8. Remove from heat and serve.
  9. Serve with optional garnishes.