Menudo de callos a fuego lento con maíz pozolero

Ingredientes

• 1 lb (450 g) beef tripe, cleaned and cut into bite-sized pieces
• 1 tbsp (15 ml) vegetable oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 medium carrot, diced
• 1 tsp (5 g) ground cumin
• 1 tsp (5 g) smoked paprika
• 1/2 tsp (2.5 g) dried oregano
• 1-2 dried chili peppers, such as ancho or guajillo (adjust to taste)
• 4 cups (1 L) beef broth (homemade or store-bought)
• 1 cup (150 g) canned or dry hominy, rinsed and drained (or soaked if using dry)
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish
• Lime wedges for garnish
• Sliced radishes for garnish

Preparación

1. 1

   Clean the tripe thoroughly under running water and cut into bite-sized pieces.

2. 2

   Heat vegetable oil in a large pot over medium heat and sauté onion until translucent, about 5 minutes. Stir in garlic and cook for another minute.

3. 3

   Add diced carrots and sauté for another 3 minutes. Incorporate ground cumin, smoked paprika, and oregano; cook until fragrant.

4. 4

   Pour in beef broth and mix in the tripe and chili peppers. Bring to a boil, then reduce to a simmer.

5. 5

   Cover and let simmer for about 2 hours, stirring occasionally until the tripe is tender.

6. 6

   Add the hominy and simmer for an additional 15-20 minutes. Season with salt and pepper to taste.