| Total: | 1 hr 30 min |
| Prep: | 10 min |
| Cook: | 1 hr 20 min |
| Yield: | 4 servings |
Ingredients
- 1 pound beef tripe, cut into small squares
- 3 fresh cloves garlic, minced
- 3 teaspoons salt
- 1/2 cup red chile powder
- 2 teaspoons oregano leaves
- 1 tablespoons coarse black pepper
- 1 teaspoons cumin powder
- 1/2 small onion chopped
- 1 small can hominy, yellow or white
Instructions
- Place beef tripe into a pot of boiling water, just enough to cover the tripe. Add garlic and onions and salt. Cover and cook for about 1 hour. When tripe is tender add the remaining ingredients including the hominy and cook about 15 or 20 minutes longer. Add more salt if needed. This is a spicy dish and it goes well with cilantro and a twist of lime. Corn tortillas are a good compliment.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 212 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 8 g |
| Sugar | 3 g |
| Protein | 18 g |
| Cholesterol | 138 mg |
| Sodium | 838 mg |
Reviews
She is so right the Pig Feet n Tripe brings that bomb flavor. I make Posole n Menudo with bf n t…. Amazing!!!!!.
Amazing!
This looks like a good recipe, but where are the pig feet? The gelatin gives the soup a lovely texture, and the trotters are tasty too.
I enjoyed making this dish for my family the dish tasted amazing ! i didn’t change any of the ingredients that are within this dish. Very easy to make i did add more meat and spices to it so that my family and i could have leftovers. At first i didn’t think i was going to like the taste of this dish but after my first bite I was glad i made this dish. Thanks for posting this recipe what an amazing dish!
This dish was amazing I loved everything about it my family loved it to I added a little bit more of everything so we could have some for leftovers I chose to cook it in the crock pot on slow cook so when we got home it was ready to eat I can say i would make this again. It was one of the best dishes I have had in a long time.
Please cook the tripe for 6-8 hrs! And like grandma said “never let it boil! P.S> Back WAY down on the amount of chili pepper in this version.
Perhaps sometimes menudo is made from other parts of the stomach besides tripe [reticulum. There are 4 parts to cow/goat stomach. Rumen, reticulum, omasum, and abomasum. All but the abomasum have that rough texture but only the reticulum has the honeycomb. The first three stomach parts can be used in tripe recipes but won’t have that honeycomb look so best cut in small pieces. The abomassum, or true stomach is glandular and doesn’t have the rough lining….Not appealing when eaten plain but great for stuffing like sausage.
Janie, your recipe for Menudo is right on!!!! I couldnt recall the spices and I followed yours! Thanks so much!!!
TRADITIONAL MENUDO DOES NOT TAKE POSOLE IN IT. TRY IT WITH MENUDO ONLY AND A FEW BEEF FEET. NO CHILI POWDER IT BITTERS THE FLAVOR . USE FRESH CHILI PASTE ,LOTS OF GARLIC AND ONIONS IN THE POT . SERVE AND TOP WITH DICED ONIONS , JALAPENO AND PINCH OF GROUND OREGANO . AND SOME TORTILLAS DE NIXTAMAL. OH SO GOOD !!!
Very Easy! It was very Very VERY! Good… my husband loved it, and the kids couldn’t get enough! Thank You Food Network…