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1
Dice your tripe (menudo) to the size of nickels, careful to trim fat
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2
This is fat, remove as much as possible
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3
Once meat is cut wash thoroughly, first wash water below
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4
Repeat 3 times, minimum 3 washes but recommend 4.
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5
Menudo will be greasy if not washed properly.
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6
Water should look less cloudy, menudo will take a pale appearance.
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7
Last wash water below
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8
In a large stock pot filed with water place menudo to cook with 1/2 an onion
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9
Cook with a rolling boil for 3 hours until meat tender
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10
After 3 hours add full can of hominy with water, should replenish lost stock due to boiling
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11
Boil 30 more min
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12
Chile: take long red dried chiles remove stems and seeds
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13
Boil chiles 10 min until soft, save boil water
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14
In a blender combine all the sauce ingredients.
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15
Use the chile boil water as the base for the sauce.
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16
Blend on high for 5 min
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17
Once blended add whole blender of chile to the boiling menudo, soup will turn red
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18
Cook with sauce for additional 15 min.
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19
Salt to taste (note: this will be a lot of salt because a lot of soup) salt and taste broth until your desired flavor is reached.
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20
Boil after salt for 15 min
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21
Serve with pan Blanco and enjoy.
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22
Add oregano, lime, crushed red pepper as toppings per bowl.
