Though menudo got here to Texas from the Mexican state of Sonora, tripe stew could also be extra fashionable on the Texas aspect of the border than wherever else in Mexico. Texans have labeled menudo the “Breakfast of Champions” as a result of if its reputed means to remedy a hangover.
Cooking menudo could be a lengthy, time-consuming course of, with the preparation and cleansing of the tripe being probably the most troublesome. The outcomes, nevertheless, to those who have had an important bowl of menudo of their lifetime, will inform you it’s all price it.
1 cup Kosher salt
1 cup white vinegar
2 kilos honeycomb tripe
Make certain and get honeycomb tripe, as a result of it’s the most tender of all forms of tripe. It’s nonetheless comparatively powerful, and requires lengthy, gradual cooking.
The day earlier than planning to serve it, clear the tripe completely. Combine collectively the salt and vinegar, and pour about 1/three of the combination into a big bowl. Add the tripe. Scrub the tripe with a brush. The tough kosher salt will act as an abrasive for cleansing the tripe. Rinse the tripe beneath chilly water, and repeat the method 2 extra occasions. Switch the tripe to a bowl and canopy with chilly water. Place within the fridge, lined, for a minimum of eight hours. Change the water a minimum of as soon as through the course of.
6 cups unsalted rooster inventory
2 tablespoons corn or canola oil
2 massive onions, chopped
four to six garlic cloves
2 to four serrano chiles, minced
2 jalapenos, minced
1 smoked ham hock
2 tablespoons high quality chile powder
1 tablespoon dried Mexican oregano
1 14 1/2 to 16-ounce can white or yellow hominy
1/2 teaspoon floor black pepper
1/2 cup chopped cilantro
salt to style
Take away the tripe from the fridge and drain it. Minimize it into bite-size items, and place the items in a big, heavy saucepan or stockpot. Cowl with chilly water, and produce to a fast boil over excessive warmth. Boil the tripe for 30 minutes. Drain the water and reserve the tripe.
Rinse and dry the stockpot and return it to the range. Add the oil, flip the warmth to medium, and add the onions, garlic, and serrano chiles. Saute till the greens are delicate, then add again the tripe. Add the ham hock and rooster inventory, and simmer over low warmth for about three hours.
Take away the ham hock, discarding any bones or massive items of fats. Shred the meat from the ham hock, and reserve it. Add the chile powder, salt, pepper, oregano, and hominy. Simmer on low for one more hour, or till the stew has cooked down and the tripe is tender. The tripe will nonetheless be just a little chewy. Return the ham hock meat and add the cilantro.
Serve the menudo sizzling in massive bowls with the wedges of lime. The menudo will maintain within the fridge for a number of days.