National Menudo Month is a unique holiday that is observed during the entire month of January.
Preparing Menudo is a task for the whole family. Mexican families usually serve it for breakfast on Sundays, special occasions, and holidays as it can take five to 10 hours to prepare the dish!
Menudo is at it’s best made a day ahead of time to allow the ingredients to get to know each other!
3 gallons water, divided
2 1⁄2 lbs beef tripe, cut into 1-inch pieces
6 garlic cloves, finely chopped
1 large white onion, finely chopped
1 1⁄2 tablespoons salt
1 tablespoon ground black pepper
1 1⁄2 tablespoons dried oregano
2 tablespoons ground red pepper (cayenne)
5 chili peppers, de arbol
6 chili peppers, japones (seeds removed)
6 cups hominy, canned drained (yellow or white)
1⁄2 white onions, chopped and or 1/2 green onion, sliced
1⁄4 cup chopped fresh cilantro
lime wedges or lemon wedge
crushed red pepper flakes
corn tortillas (to accompany) or flour tortilla (to accompany)
Bring 1 gallon water to a boil in a large pot.
Place tripe in the pot, reduce heat, and simmer 2 hours.
Periodically skim off fat with a spoon. Drain all the water, pour in a fresh gallon of water and reduce heat.
Continue to simmer tripe for 2 hours then drain.
Pour remaining 1 gallon water into the pot with tripe, and bring to a boil.
Stir in garlic and 1 chopped white onion. Season with salt, pepper, oregano, and red pepper.
Reduce heat, and simmer 1 hour.
Preheat the broiler.
Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch.
Remove from heat, slit lengthwise, and remove seeds.
In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.
Mix the hominy into the pot and continue cooking 1 hour.
Serve with condiments as listed under ingredients.