Menudo cocinado a fuego lento: un plato reconfortante y contundente

Ingredientes

• 2 pounds beef tripe, cleaned and cut into bite-sized pieces
• 1 onion, quartered
• 6 cloves garlic, crushed
• 2 bay leaves
• 1 tablespoon salt
• 1 teaspoon black peppercorns
• 2 tablespoons vegetable oil
• 2 dried guajillo chiles, seeds removed and rehydrated
• 1 dried ancho chile, seeds removed and rehydrated
• 1 large tomato, chopped
• 4 cups beef broth
• 2 cups hominy, canned, drained
• 1 teaspoon cumin powder
• 1 teaspoon oregano
• 2 tablespoons lime juice
• Chopped fresh cilantro for garnishing
• Diced onions for garnishing
• Lime wedges for garnishing
• Sliced radishes for garnishing

Preparación

1. 1

   Rinse and clean the beef tripe thoroughly and cut into bite-sized pieces.

2. 2

   In a slow cooker or Dutch oven, combine tripe, onion, garlic, bay leaves, salt, and peppercorns. Cover with water and simmer for about 8 hours until tender.

3. 3

   Soak rehydrated guajillo and ancho chiles in hot water until soft and blend with chopped tomato until smooth.

4. 4

   After cooking, remove tripe and strain broth. Retain the liquid. In a large pot, heat vegetable oil and sauté the blended chili-tomato mixture for about 5 minutes.

5. 5

   Pour the reserved tri-pe broth back into the pot. Stir in hominy, cumin, and oregano. Simmer for 30 minutes.

6. 6

   Stir in lime juice before serving, ladle into bowls and garnish with cilantro, onions, lime wedges, and radishes.