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Mexican: Menudo

Source of Recipe


Naida Segura






List of Ingredients



• 6 to 8 pounds beef tripe (cut in 1-inch pieces)
  
• 3 Tbsp vegetable oil
  
• 1-1/2 cups flour tortilla mix
  
• 2 cups powdered menudo mix
  
• 2 (13-ounce) cans Juanita Mexican Style Hominy
  
• 2 Tbsp fajita seasoning
  
• 2 Tbsp salt
  
• .
  
• -- For Serving --
  
• Chopped onion, to taste
  
• Minced cilantro, to taste
  
• Fresh lemon slices
  
• Warm corn tortillas
  






Instructions



1. Place beef tripe in 2 to 3 gallons of water to boil. (Do not add salt until tripe is tender; salt will sometimes toughen the tripe.) Boil until tender, about 2 hours.
   
   
2. Place oil in nonstick skillet and stir in mixture of flour tortilla and menudo mix until browned and dry. Then pour 2 cups liquid from boiling tripe into skillet and stir until flour and menudo mix are dissolved. Add dissolved mixture to pot with the rest of the boiled tripe. Bring to boil.
   
   
3. Lower heat and skim off fat and excess red menudo mix. Add hominy and simmer. Continue to skim any other fat rising to the top. Add fajita seasoning and salt to menudo.
   
   Serve with chopped onion and cilantro, plus lemon slices. Have warm corn tortillas available.