Ingredients:

  • 2 lbs (900 g) beef tripe (cleaned and cut into bite-sized pieces)
  • 1 lb (450 g) beef shank or chuck (cut into cubes)
  • 1 cup (240 ml) beef broth
  • 1 can (15 oz / 425 g) hominy, drained and rinsed
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 3 medium tomatoes, diced (or 1 can (14 oz / 400 g) diced tomatoes)
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 2-3 dried guajillo peppers, seeds removed (or to taste)
  • 1 bay leaf
  • Salt and pepper to taste
  • 8 cups (1.9 L) water
  • Fresh lime wedges for garnishing
  • Chopped fresh cilantro for garnishing
  • Chopped onions for garnishing
  • Crushed red pepper (optional)

Instructions:

  1. Rinse the tripe thoroughly under cold water. Cut into bite-sized pieces and set aside.
  2. In a large stockpot, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic; sauté until softened, about 3 minutes.
  3. Add beef shank cubes to the pot and brown on all sides.
  4. Add the cleaned tripe, beef broth, diced tomatoes, cumin, oregano, bay leaf, salt, and pepper. Pour in water and bring to a boil.
  5. Reduce heat to low, cover, and simmer for 2-2.5 hours, until the tripe is tender.
  6. Stir in the hominy, dried guajillo peppers (if using), and simmer for an additional 30 minutes.
  7. Taste and adjust seasoning with salt and pepper as needed.
  8. Ladle the Menudo into bowls and garnish with lime, cilantro, and onions. Provide crushed red pepper on the side for extra heat.