Note: Menudo is best made with nixtamal/posole corn. If unavailable, use hominy instead.

Ingredients

• 2 lb prepared honeycomb tripe
• 8 c water
• 1 tsp salt
• 1 bulb of garlic, cloves peeled
• 1 onion, sliced thinly
• 3 c prepared nixtamal/posole or hominy
• 2 or more red New Mexico chiles, seeds and stems removed. Other large red chiles can be substituted; make allowances for their heat.
• 1 tsp Mexican oregano
• 1/8 tsp each coriander and cumin seeds
• 1/4 c dark raisins (optional)
• wedges of lime
• chopped coriander/cilantro leaves
• chile sauce
• flour tortillas

Method

1. Rinse the tripe and cut into 1-inch squares. Place the tripe, water, salt, garlic and onion in a heavy pot. Cover and bring to a boil.
2. Simmer, covered, over medium heat until the tripe cooked and tender. Use more water if necessary. Add the nixtamal, chiles, oregano and spices. Continue cooking until the corn has burst.
3. Adjust seasonings and add the raisins, if used. Simmer the Menudo until the raisins are tender.
4. Serve Menudo in deep bowls with the lime wedges, coriander/cilantro leaves and chile sauce for garnish. Have warmed flour tortillas on the side.

 Try Menudo with Sopaipillas. Churros , Biscochitos and Hot Chocolate for dessert!

Image from Wikipedia