Hot and Spicy Menudo

• Meat

  • 1 Ham hock, smoked
  • 3 lbs Honeycomb tripe
  • 1 Tripe

• Produce

  • 2 Bell peppers
  • 1 Cilantro
  • 5 cloves Garlic
  • 1 tbsp Garlic powder
  • 2 cups Hominy, canned
  • 1 Limes
  • 1 tbsp Onion powder
  • 2 tbsp Oregano, dried
  • 2 White onions

• Canned Goods

  • 10 cups Beef broth, low sodium
  • 10 cups Chicken broth, low-sodium
  • 3 1/2 cups Las palmas enchilada sauce chili based

• Baking & Spices

  • 1 tbsp Black pepper
  • 1 tbsp Chili powder
  • 1 tbsp Creole seasoning
  • 1 tbsp Paprika

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin
  • 1/2 cup White vinegar

• Bread & Baked Goods

  • 1 Bread, crusty
  • 1 Tortilla

Found on creolecontessa.com

Description

Ingredients

• 3 lbs honeycomb tripe
• 1/2 cup white vinegar
• Tripe
• 1 smoked ham hock
• 10 cups beef broth, low sodium
• 10 cups chicken broth, low sodium
• 3 1/2 cups Las Palmas Enchilada Sauce chili based
• 2 white onions, chopped
• 2 bell peppers, chopped
• 5 cloves garlic, minced
• 2 cups canned hominy, drained, rinsed
• 2 tablespoons oregano, dried, crushed
• 1 tablespoon creole seasoning
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 tablespoon black pepper
• extra virgin olive oil
• cilantro
• limes
• crusty bread
• tortilla

Directions

• Rinse tripe and clean off any excess fat.
• Place tripe in bowl or glass dish, cover with water and vinegar.
• Place tripe in the fridge and soak overnight.
• Drain tripe and rinse well.
• Cut tripe into 2 inches pieces and place into large pot, add ham hock, cover with water.
• Bring tripe to boil, reduce heat and simmer for 1 1/2 hours.
• Drain tripe and rinse well.
• To Prepare Menudo:
• Mix seasoning blend and set aside.
• Place about 2 tablespoons of olive oil into a large soup pot.
• Add onions, peppers, and green onions, saute for about 5 minutes.
• Add garlic and two tablespoons of spice blend and cook 1 minute more.
• Add tripe and ham hock back to pan, cover with beef and chicken broth.
• Add remaining seasons to pan, mix well and simmer for 4 hours.
• Shred ham hock meat and add back to pot.
• Add enchilada sauce and hominy to pan, mix well and cook 45 minutes more.
• Serve with garnishments and enjoy.

Nutrition