This recipe can be 5 stars, with a few other changes in addition to the others. I added 1T salt, 1/2T black pepper, 1T oregano, and 2T regular chili powder, and simmered for 2 hours. Add onion and 6-8 cloves minced garlic. Next (IMPORTANT FOR "REAL" RED COLOR AND TASTE OF MENUDO), broil 5 large chile arbol peppers for two minutes, and grind ultra-fine in a regular blender with 6-8 chile japones. Add to tripe mix, and simmer for another 2-3 hours. Add hominy and simmer again. Serve with mix of onion, cilantro, and lime. My husband could not BELIEVE the taste, and rich color, of this menudo. Enjoy!
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This recipe can be 5 stars, with a few other changes in addition to the others. I added 1T...