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 juice and toss to coat. Cover bowl with plastic wrap and chill for 30 minutes 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 and 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 chunky 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 or until heated throughout. Season menudo to taste with salt and black pepper.
No Nutritional Information Available