Savory Menudo with Beef Tripe & Spices

Ingredients

• 2 pounds beef tripe, cleaned and cut into bite-sized pieces
• 1 pound hominy, drained and rinsed
• 6 cups beef stock
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons Mexican oregano
• 1 teaspoon cumin
• 1 teaspoon paprika
• 3 dried guajillo chiles, stemmed and seeded
• 1 dried ancho chile, stemmed and seeded
• 1 teaspoon black peppercorns
• 1 bay leaf
• Fresh cilantro, chopped (optional)
• Lime wedges (optional)
• Sliced radishes (optional)

Instructions

1. 1

   Toast guajillo and ancho chiles in a dry skillet for a few seconds until fragrant. Transfer to a blender or food processor.

2. 2

   Add black peppercorns, a cup of beef stock, and a couple of garlic cloves to the toasted chiles. Blend until smooth.

3. 3

   In a large pot, heat olive oil over medium heat. Sauté diced onion until translucent (about 5 minutes). Add remaining garlic and sauté for another 1-2 minutes until fragrant.

4. 4

   Add cleaned and cut beef tripe to the pot. Sear until lightly browned (about 5-10 minutes).

5. 5

   Stir in the spice paste, oregano, cumin, paprika, and bay leaf. Pour in the remaining beef stock and bring to a gentle simmer.

6. 6

   Cover and simmer for about 1.5 hours or until tripe is tender, adding hominy during the last 30 minutes of cooking.

7. 7

   Remove bay leaf before serving. Ladle into bowls and garnish with cilantro, lime, and radishes as desired.