Menudo contundente cocinado a fuego lento

Ingredientes

• 2 pounds beef tripe, cleaned and cut into bite-sized pieces
• 1 pound beef shank or chuck roast, cubed
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 medium carrots, chopped
• 1 large potato, diced
• 1 can (14 oz) hominy, drained and rinsed
• 6 cups beef broth
• 2 tablespoons chili powder
• 1 tablespoon oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (for serving)
• Lime wedges (for serving)
• Sliced jalapeños (for serving)
• Corn tortillas or tostadas (for serving)

Preparación

1. 1

   Prepare the ingredients: Clean and cut the tripe. Chop vegetables and measure spices.

2. 2

   Sauté aromatics: In a large pot, heat a bit of oil over medium heat. Add onion and garlic; sauté until softened.

3. 3

   Brown the meat: Add beef shank/chuck to the pot; brown on all sides.

4. 4

   Combine in slow cooker: Transfer beef and aromatics to a slow cooker. Add tripe, carrots, potatoes, hominy, and spices.

5. 5

   Add liquid: Pour in beef broth; stir to combine. Season with salt and pepper.

6. 6

   Slow cook: Set slow cooker to low for 6-8 hours, or high for 3-4 hours.

7. 7

   Check doneness: Stir occasionally; ensure vegetables are tender and flavors meld.

8. 8

   Serve: Ladle into bowls; garnish with cilantro, lime, and jalapeños.