Share this classic dish with family and friends at your table tonight.
Rinse tripe under cold water and cut into 1-inch pieces. Transfer to large saucepan.
Add 8 cups water and salt to large saucepan and set over high heat. Bring to a boil. Cover, reduce heat to low and simmer, stirring occasionally, for 2 hours or until tripe is tender and just slightly chewy. Drain.
In another large saucepan set over medium heat, add oil. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in hominy, broth, potatoes and enchilada sauce; bring to a boil. Stir in tripe. Bring back to a boil. Reduce heat to medium-low; simmer, stirring occasionally, for 40 to 45 minutes or until tripe is very tender.
Meanwhile, prepare rice according to package directions.
Serve tripe with rice. Garnish with cilantro.
Serve menudo also with diced chopped onion, squeeze lime juice and hot sauce if desired.
Tripe meals don’t always have to be made from cow tripe; tripe can come from the stomachs of other ruminant animals as well. They may also use the stomachs of sheep, goats, or even deer. Surprisingly, it is regarded as the greatest comfort dish by many cultures around the world. You should be aware that tripe frequently occurs in soups, stews, and braised meals, but it must first be carefully cleaned and cooked in order to be edible.
Although there is just one stomach, they are frequently referred to by number in everyday speech. First stomach produces blanket tripe, the most sought-after variety. Tripe made of honeycombs derives from the second. The third stomach compartment is where the Bible or book tripe comes from, while the fourth, or last, usually has the best flavor. Each of the common names describes the distinguishing appearance of the different varieties.
Tripe needs to be “dressed” in order to be consumed. This entails meticulously and completely cleaning the object. The stomach of the animal is typically briefly boiled by the butcher before the lining, which is utilized in tripe dishes, is peeled out. To make the tripe look more attractive, the majority of butchers also trim off superfluous pieces of fat and bleach it.
Tripe is often extremely rough, therefore it takes a lot of time to cook it until it is soft. You must first simmer the tripe in salted water for an hour or two before using it in recipes that call for faster cooking methods.
Well-dressed tripe has a moderate flavor and pairs well with many other ingredients, especially aromatic ones like onion, garlic, and various herbs, despite the psychological barrier that some people face when it comes to eating an animal’s stomach lining. Tripe takes on the tastes of the food much like tofu does.
Menudo is a classic spicy stew from Mexico. If you enjoy Mexican cuisine, Mahatma® Rice has several delicious recipe options for you to choose from. If you are looking for filling dinner ideas try this: Classic Mexican Rice or Red Rice. If you are feeling up to it, try your hand at making these Rice Tamales and do not forget to add a delicious dessert like our Cajeta Rice Pudding.
If you enjoy Latin Food click here for more delicious Mahatma® Rice recipe ideas.