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Nutrition Facts
Serving Size 271 g
(Approx. 8 Servings)
Amount Per Serving
Calories 210 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 160 mg 53%
Sodium 660 mg 28%
Total Carbohydrate 15 g 5%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 21 g
Vitamin A 20% Iron 10%
Vitamin C 15% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Menudo Sabroso
Prep Time
40 minutes
Cook Time
4 hours
Total Time
4 h 40 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 Lb beef tripe, washed with cold water
2 lemon, juiced
1 pig hock, cut into quarters
1/2 bay leaf
1/2 chili pequin pepper, crushed
3 Tbsp chili powder
1 small white onion, chopped
1 clove garlic, peeled and chopped
1/2 Tsp ground cumin
30 Oz Hill Country Fare Hominy: white
1/2 Tsp crushed oregano
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Instructions

1
Cut tripe into bite-size pieces and place in a large bowl, add lemon juice and toss to coat.
2
Cover bowl with plastic wrap and chill for 30 minutes or more to tenderize tripe.
3
Drain and rinse tripe, and place in a large 6-8-quart cooking pot or crock pot.
4
Add pork hock, bay leaf and chili pequin to tripe, add enough water to cover tripe.
5
Bring mixture to a boil and cover with a lid.
6
Reduce heat to medium-low heat and continue to cook menudo covered for 4 hours or until tripe is tender.
7
While tripe is cooking, prepare chili pods by removing stems and seeds under cold water.
8
Place chili pods in a microwave-safe bowl and cover with with water.
9
Microwave on high power for 4 minutes.
10
Set peppers and hot water aside for 30 minutes to soften.
11
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.
12
When tripe is tender, add chili paste or chili powder, onion, garlic, cumin, hominy and 2 cups of water.
13
Simmer menudo for 30 more minutes or until heated throughout.
14
Season menudo with salt and black pepper.
15
Serve menudo with crushed oregano on top.

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