Menudo

12 servings

Ingredients

Quantity Ingredient
3½ pounds Beef tripe,rinsed and cut>>>
Into 1\" squares
3½ pounds Beef shanks
10 cups Water
2 Medium onions, chopped
10 Cloves garlic, chopped
2 teaspoons Cumin
Red Chile Puree (see #79)
3 Lge. cans hominy, drained
Salt to taste
Condiment suggest. follow

Directions

In 8 to 10 qt pot combine tripe, beef shanks, water, onions, garlic, and cumin. Bring to a boil over high heat; then reduce heat heat, cover, and simmer until tripe is very tender to bite (abt. 7 hrs.) Meanwhile make Red chile puree. Set aside.

Skim and discard fat from liquid. Lift beef shanks from pan ; discard bones and fat. Cut meat into chunks and return to pan along with chile puree and hominy. Season to taste with salt. Bring to a boil; then reduce heat, cover and simmer for 30 min. to blend flavors.

CONDIMENTS--Arrange in separate bowls: 3 limes or lemons, cut into wedges; ½ cup fresh oregano leaves; 1 cup fresh cilantro sprigs; 1 med. onion chopped; and ¼ cup crushed dried hot red chiles or 5 fresh jalapenos, seeded and thinly sliced.

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