Menudo a fuego lento: una delicia mexicana contundente

Ingredientes

• 2 lbs beef tripe, thoroughly cleaned and cut into bite-size pieces
• 1 lb beef shank, cut into chunks
• 1 can (15 oz) hominy, drained and rinsed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 cups water (if using stovetop)
• 2-3 dried guajillo chilies, stems removed and seeds discarded
• 2 dried ancho chilies, stems removed and seeds discarded
• 1 tsp oregano (preferably Mexican oregano)
• 1 tsp cumin
• 1 tsp black pepper
• Salt, to taste
• Lime wedges, for serving
• Chopped cilantro, for garnish

Preparación

1. 1

   Clean and cut the beef tripe into bite-size pieces.

2. 2

   Chop the onion and mince the garlic.

3. 3

   Place dried guajillo and ancho chilies in hot water for 15 minutes or until soft, then drain.

4. 4

   Blend soaked chilies with a bit of beef broth until smooth.

5. 5

   In slow cooker or pot, combine tripe, beef shank, hominy, onion, garlic, broth, water (if using stovetop), chili paste, oregano, cumin, black pepper, and salt.

6. 6

   If using a slow cooker, cook on low for 6-8 hours. If using stovetop, bring to a boil then reduce heat and simmer for 2-3 hours.

7. 7

   Ensure that the tripe is tender. Adjust seasoning as desired.

8. 8

   Ladle into bowls, garnishing with cilantro and serving with lime wedges.