Mexican Menudo with Carolina Rice
Stephanie Correa
Ingredients:
- 2 bags (each 8.8 oz) Carolina® White Jasmine Ready to Heat Rice
- 2 lbs beef honeycomb tripe
- 1 tsp salt
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cans (each 15.5 oz) cans white hominy, drained and rinsed
- 4 cups reduced-sodium beef broth
- 1 lb potatoes, chopped into 1-inch cubes
- 1/2 cup enchilada sauce
- 2 tbsp cilantro, finely chopped
Directions:
- Rinse tripe under cold water and cut into 1-inch pieces. Transfer to large saucepan.
- Add 8 cups water and salt to large saucepan and set over high heat. Bring to a boil. Cover, reduce heat to low and simmer, stirring occasionally, for 2 hours or until tripe is tender and just slightly chewy. Drain.
- In another large saucepan set over medium heat, add oil. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in hominy, broth, potatoes and enchilada sauce; bring to a boil. Stir in tripe. Bring back to a boil. Reduce heat to medium-low; simmer, stirring occasionally, for 40 to 45 minutes or until tripe is very tender.
- Meanwhile, prepare rice according to package directions.
- Serve tripe with rice. Garnish with cilantro.
- Recipe Tip: Serve menudo also with diced chopped onion, squeeze lime juice and hot sauce if desired.