Menudo tradicional de callos de ternera a fuego lento

Ingredientes

• 3 pounds beef tripe, cleaned and cut into strips
• 1 large onion, quartered
• 4 cloves garlic, minced
• 1 tablespoon salt, or to taste
• 1 teaspoon black pepper
• 6 cups water or beef broth
• 4 tablespoons dried oregano
• 2 tablespoons ground cumin
• 2 tablespoons smoked paprika
• 2 teaspoons chili powder
• 3-4 dried guajillo chiles, stemmed and seeded
• 2-3 cups water (for soaking chiles)
• 2 cups hominy (canned or prepared)
• Fresh cilantro, chopped
• Lime wedges
• Sliced radishes
• Sliced jalapeños (optional)
• Tortillas (for serving)

Preparación

1. 1

   Clean tripe thoroughly under cold water and cut into 1-inch strips.

2. 2

   In a large stock pot, combine tripe, onion, garlic, salt, pepper, and water/broth. Bring to a boil, then reduce heat to a simmer. Cook for about 2 hours, or until tripe is tender.

3. 3

   While the tripe cooks, mix oregano, cumin, paprika, and chili powder in a small bowl. Set aside.

4. 4

   Place guajillo chiles in a bowl with enough water to cover. Soak for 15-20 minutes until soft. Drain and blend chiles with 1-2 cups of fresh water until smooth. Strain through a fine mesh strainer to remove solids.

5. 5

   After 2 hours of simmering the tripe, add the strained chili sauce and spice blend to the pot. Add hominy and simmer for an additional 30-45 minutes, allowing flavors to meld.

6. 6

   Taste and adjust seasoning with salt and pepper as needed.

7. 7

   Ladle into bowls and garnish with cilantro, lime wedges, radishes, and sliced jalapeños.