Eosinophilic Esophagitis Friendly Classic Menudo
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Learn more →Ingredients
8 servings
- 4 lb honeycomb tripe, cut into 1 ½-inch pieces
- 1 lb pig's feet (about 2 pieces), optional (optional)
- 1 white onion, halved
- 8 garlic cloves, peeled
- 2 tsp salt, plus more to taste
- 2 cans (29 oz each) hominy, drained and rinsed
For the chile sauce
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 1 dried chile de árbol, stem removed
- 4 garlic cloves, peeled
- 1 tsp dried mexican oregano
- 1 tsp ground cumin
For serving
- ½ white onion, finely diced (optional)
- 4 limes, cut into wedges (optional)
- ¼ cup dried mexican oregano, for serving (optional)
- ½ cup fresh cilantro, roughly chopped (optional)
- crushed red pepper flakes or dried chile de árbol, for serving (optional)
- warm corn tortillas, for serving (optional)
Instructions
- 1
Place the tripe pieces (and pig's feet, if using) in a large stockpot and cover with cold water by at least 2 inches. Bring to a boil over high heat and cook for 10 minutes, then drain and rinse the tripe thoroughly under cold running water. Wipe out the pot.
- 2
Return the tripe (and pig's feet, if using) to the pot. Add the halved onion, 8 garlic cloves, and 2 tsp salt. Pour in enough cold water to cover by 3 inches — about 12 cups. Bring to a boil over high heat, then reduce to a steady low simmer. Skim any foam that rises to the surface during the first 20 minutes.
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