Ingredients:

  • 2 lbs beef tripe, cleaned and cut into bite-sized pieces
  • 1 lb pork belly, cubed
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2-3 fresh jalapeños, sliced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 8 cups beef or chicken broth
  • 2 cans of hominy, drained
  • Salt and black pepper to taste
  • Fresh cilantro, chopped for serving
  • 1 medium radish, thinly sliced for serving
  • 2 limes, cut into wedges for serving
  • Tortillas or rice, optional for serving

Instructions:

  1. Rinse and clean the tripe thoroughly before cutting into bite-sized pieces. Cube the pork belly.
  2. Heat a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Stir in minced garlic and jalapeños; cook for an additional 2-3 minutes.
  3. Add the pork belly; brown it on all sides. Once golden, add the tripe and continue to cook for another 5-7 minutes.
  4. Sprinkle in cumin, oregano, and paprika; stir well to coat the meats. Pour in the broth and bring the mixture to a boil.
  5. Reduce heat to low; cover and simmer for 1.5 to 2 hours or until tripe is tender. Stir occasionally and add water if needed to maintain consistency.
  6. Stir in drained hominy and simmer for another 10-15 minutes. Check seasoning and adjust with salt and black pepper as necessary.
  7. Ladle the Menudo Revive into bowls and garnish with fresh cilantro, radish slices, and lime wedges.