HEB logo
Menudo Sabroso
Prep Time:
40 minutes
Cook Time:
4 hours
8 servings

2 pounds beef tripe, washed with cold water

2 juice of two lemons

1 pig hock, cut into quarters

1/2 bay leaf

1/2 chili pequin pepper, crushed

3 dried red ancho chili pods or 3 tablespoons chili powder

1 small onion, chopped

1 clove clove garlic, peeled and chopped

1/2 teaspoon ground cumin

1 (30 ounce) can Hill Country Fare Hominy: white or golden

1/2 teaspoon crushed oregano


Cut tripe into bite-size pieces and place in a large bowl. Add lemon j
uice and toss to coat. Cover bowl with plastic wrap and chill for 30 m
inutes or more to tenderize tripe.
Drain and rinse tripe. Place tripe in a large 6 to 8-quart cooking pot
or crock pot. Add pork hock, bay leaf and chili pequin to tripe. Add
enough water to cover tripe. Bring mixture to a boil and cover with a
lid. Reduce heat to medium-low heat (300 degrees) and continue to cook
menudo covered for 4 hours or until tripe is tender.
While tripe is cooking, prepare chili pods by removing stems and seeds
under cold water. Place chili pods in a microwave-safe bowl and cover
with with water. Microwave on High power for 4 minutes. Set peppers a
nd hot water aside for 30 minutes to soften. Pour softened peppers and
water into a food processor and process for 15 to 30 seconds into a c
hunky chili mixture. Cover chili mixture and set aside.
When tripe is tender, add chili paste or chili powder, onion, garlic,
cumin, hominy and 2 cups of water. Simmer menudo for 30 more minutes o
r until heated throughout. Season menudo to taste with salt and black

Nutritional Information

No Nutritional Information Available


No Source Information Available