Authentic Sunday Menudo
- Ready In:
- 4hrs 30mins
- Ingredients:
- 17
- Serves:
-
12-14
ingredients
- 3 lbs honeycomb beef tripe
- 1 1⁄2 lbs pork knuckles
- 8 quarts water
- 3 large white onions, peeled and quartered
- 1 head garlic, peeled and chopped roughly
- 2 tablespoons salt
- 1 tablespoon oregano
- 1 teaspoon cayenne pepper
- 2 lbs hominy, frozen
- 1 bunch green onion
- 1 1⁄2 tablespoons red pepper flakes
- 6 dried chile pequins, seeds removed
- 2 (8 ounce) cans diced green chilies
- 2 white onions, finely diced
- 2 bunches cilantro, chopped coarsely
- 10 limes, quartered
- tortilla
directions
- Wash tripe thoroughly and cut into bitsize (1") pieces.
- Rinse knuckles and place in pot along with cut up tripe.
- Add water and bring to boil.
- Once boiling, add quartered onions, garlic, salt, oregano, red pepper flakes, pepper, green onions, japones, cayenne, and green chilies.
- Cover and reduce heat to a simmer.
- Cook 3 hours until tripe is almost clear and jelly-like.
- Remove the knuckles, and when cool, remove the meat, chop it & return it to pot.
- Throw out bones from the knuckles.
- Stir in hominy and cook another hour with the pot covered.
- Serve with sides of chopped onion, cilantro, and lime quarters.
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RECIPE SUBMITTED BY
AZRoxy63
Litchfield Park, Arizona
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I am married to my best friend. We've been together for over eight years. I love to cook more than anything on earth. Cooking is definitely my "hobby". And I love to eat too, so that works out...hahahaha. I adore animals and have 2 cats and the 2 most wonderful dogs on this planet.