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Weeknight Menudo (Instant Pot Dinner)

Featuring:
Rumba® Beef Honeycomb Tripe

Ingredients

  • Rumba® Beef Honeycomb Tripe (1 package, about 3 pounds)
  • ½ white onion, chopped
  • 2 garlic cloves, chopped
  • 2 to 6 tablespoons menudo chile spice mix (to taste)
  • 1 (25-ounce) can hominy, drained
  • 5 cups beef bone broth or water
  • Garnishes: diced white onions, lime wedges, and cilantro

Instructions

  1. Rinse beef tripe under cold running water. Trim and cut into spoon-size pieces with kitchen shears.
  2. Combine tripe, onion, garlic, menudo spice mix, hominy and broth in instant pot and stir to blend. Lock pressure cooker. Select pressure cooker setting and cook for 45 minutes on high pressure with full natural release or until tripe is tender and reaches an internal temperature of 160ºF. Taste and adjust seasoning, if needed.
  3. Serve menudo topped with diced white onions, fresh lime, and cilantro.