NEW! Time-Saving Menudo
Ingredients
- 1 package Rumba® Time-Saving Scalded Beef Tripe, cut into 1-1/2” chunks
- 2 dried Ancho Chiles, whole
- 3.5 oz dried California Chiles, whole*
- 1/2 white onion, quartered
- 1 garlic, bulb
- 2 tbsp Mexican oregano
- 1 can (29oz) hominy
- 3 beef bouillon cubes
- Water, as needed (approx. 1 gallon)
- Kosher salt, as needed
- OPTIONAL/RECOMMENDED:
- Boil 3 split front pig feet in 1 gallon of water for 3 hours or until tender. Use this liquid to make Menudo broth.
- *Dried Guajillo or Dried New Mexico Chiles can be substituted for Dried California Chiles
- GARNISH:
- Chopped white onions, chopped cilantro, Mexican oregano, sliced jalapeños, limes and corn tortillas.
Preparation
- Re-hydrate chiles in warm water for 10 minutes. Drain and repeat.
- Blend chiles, white onion and 3 cloves of garlic in enough water to create a puree.
- Rinse tripe and add all ingredients, except remaining garlic, to a pot with enough water to cover the tripe by 1/2-inch.
- Wrap remaining garlic bulb in cheesecloth, tie and add to pot.
- Bring ingredients to a simmer and cook for at least 40 minutes.
- Taste for seasoning and doneness.
- Remove from heat and serve.
- Serve with optional garnishes.
PRODUCT BENEFITS
Rumba® meats provide the essential ingredient for your favorite traditional dishes. Readily available and of the highest quality, find out more about the benefits Rumba® has to offer.
