Home Style Menudo
|Beef tripe||3 1⁄2 Pound, rinsed well and cut into 1 inch squares (Regular / Honeycomb)|
|Beef shanks||3 1⁄2 Pound (Meaty)|
|Onions||2 Medium, chopped|
|Garlic||10 Clove (50 gm), minced / pressed|
|Ground cumin||2 Teaspoon|
|Water||10 Cup (160 tbs)|
|Chili puree||1 Tablespoon (Adjust Quantity As Per Taste)|
|Canned hominy||87 Ounce, drained (3 Large Cans, 29 Ounce Each White / Yellow Colored)|
|Condiment||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For Serving)|
In an 8- to 10-quart pan, combine tripe, beef shanks, onions, garlic, cumin, and water.
Bring to a boil over high heat.
Reduce heat to low, cover, and simmer until tripe is very tender to bite, 6 to 7 hours.
Skim off and discard fat from liquid.
Lift beef shanks from pan; discard bones and fat.
Cut meat into chunks and return to pan along with chile puree and hominy.
Season menudo to taste with salt.
Bring to a boil and simmer, covered, for about 30 minutes to blend flavors.
If made ahead, let cool, then cover and refrigerate for up to 2 days.
Reheat to simmering before serving.
Ladle hot menudo into bowls; offer condiments to add to individual portions.