Spicy Menudo

8 to 10 servings
  • 3 to 4 pound tripe (be sure to include 1 piece of honeycomb)
  • 6 garlic cloves, bruised but not peeled
  • 1 tablespoon peppercorns
  • 2 sprigs thyme
  • 3 bay leaves
  • 1 teaspoon sea salt
  • 1 28 -ounce can white hominy
  • 2 jalapenos, seeded and minced
  • 1 bunch cilantro, leaves chopped
  • 1 bunch green onions, chopped
  • 12 tomatillos, diced
  • Rinse tripe under cold running water and cut large pieces into 1inch squares.

  • Place the garlic, peppercorns, thyme, and bay leaves into a square of cheesecloth. Tie into a bundle. This is your bouquet garni.

  • Place the tripe in a large stock pot with 4 quarts of hot water, the bouquet garni, and salt. Bring to a boil and skim foam if necessary. Reduce the heat and cook at a simmer for 2 to 3 hours or until tripe is tender.

  • Add the canned hominy, liquid and all and the jalapenos. Cook 15 minutes longer. About 10 minutes before serving, add the cilantro, green onions, and tomatillos. Remove the bouquet garni.

  • Garnishes may include mild red chile sauce, ground chile powder, oregano leaves, chopped onions, or lime wedges, or sliced radishes.

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