Name: MENUDO (OR PANCITA)
Prep time: 45 min
Cook time: 3 h
Total time: 225 min
Yield: 10
Cuisine: Mexican
Ingredients: Signature Farms Juice, Lime; Cilantro; Juanita's Foods Hominy, Mexican Style; Morton Iodized Salt, 26 Ounce; McCormick Ground Cumin; Tampico Chile De Arbol; Bush's Best Mixed Kidney & Pinto Beans in a Mild Chili Sauce; Open Nature Beef Marrow Bones, Grass Fed; McCormick® Bay Leaves; Elephant Garlic; Organic Onion; Publix Honeycomb Beef Tripe

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Rinse the beef honeycomb tripe well.
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Add honeycomb tripe, 1 whole onion, 5 garlic cloves, 2 bay leaves, and pigs feet (if using) to a large stockpot.

Add water. About 6 inches above the honeycomb.

Cover and bring to a boil for 2 ½ hours.

In the meantime, make the red chile sauce.

In a smaller stockpot add the chile guajillo and the chile de árbol.

Add water. Enough to cover all the chiles.

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Bring to a boil.
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Turn heat off and let sit for 5 minutes until soft.

Add all the chiles, ¼ onion, 2 garlic cloves, pinch of cumin, and salt to the blender.

Using the water from which the chiles cooked in, add it to the blender.

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Blend until smooth.
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Before adding the chile sauce, remove and discard the onion and bay leaves from the pot.

Add the red sauce and 2 tablespoons salt to the honeycomb tripe pot.

Add 1 cup of water to the blender to get any remaining red sauce and pour into the pot.

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Rinse the hominy.
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Add the hominy to the pot.
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Stir to combine.
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Cover and let simmer for an additional 30 minutes.

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Serve with toppings and enjoy!
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Menudo Recipe

Serves 10

45 mins prep

185 mins cook

230 mins total

What you need

For the Tripe:

For the Red Chile Sauce:

You'll Also Need:

Toppings:

How to make