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.
Recipe Tip: Serve menudo also with diced chopped onion, squeeze lime juice and hot sauce if desired.
Tripe comes from the stomachs of ruminant animals, most commonly cows, although tripe dishes do not exclusively have to come from the cow. They can also use sheep, goat, or even deer stomachs. Surprisingly, many cultures around the world consider it the ultimate comfort food. You should know that tripe must be thoroughly cleaned and cooked to be palatable, and it commonly appears in soups, stews, and braised dishes.
Though technically one stomach, common language often refers to them by number. Blanket tripe comes from the first stomach; the most coveted variety. Honeycomb tripe, comes from the second. Bible or book tripe comes from the third compartment, while the fourth, or last, stomach compartment tends to have the most flavor. Each of the common names describes the distinguishing appearance of the different varieties. Blanket tripe looks like a solid, shaggy sheet, while honeycomb tripe has diamond-shaped raised cells across its surface; the stacked folds on bible tripe look like pages of a book.
For tripe to be edible, it must be “dressed.” This involves a thorough and conscientious cleaning of the piece. Normally, the butcher briefly boils the animal stomach before peeling off the lining, the part used in tripe dishes. Most butchers also remove extra bits of fat and bleach the tripe to make it appear more appetizing.
Tripe is usually quite tough so it needs to be cooked for a long time to become tender. For use in quicker-cooking recipes, you need to cook the tripe first by simmering it in salted water for an hour or two.
Despite the psychological barrier that some people experience in regards to eating an animal’s stomach lining, well-dressed tripe has a mild flavor and combines nicely with many other ingredients, especially aromatic elements such as onion, garlic, and some herbs. Similar to tofu, tripe absorbs the flavors of the dish.
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.