- 1 pack of Honeycomb tripe. This is usually about 4-6lbs in one pack. (This can be found in the beef section or frozen foods section). There is significant evidence that organ meats are beneficial to the body.
- 7-8 small to medium cans of yellow and white hominy. We don't have a preference of one over the other. So I usually get one large can of the white and 3-4 small cans of the yellow.
- 1 cup of red powder chile. I recommend the Loma Vista or the Bueno brand. The reason is I know it's pure red powder chile. Other brands may have silicone dioxide which is an anti-caking agent. Other brands also have sugars, garlic and other spices which can cause the menudo to have a different taste.
- 1/2 cup of oregano.
- 1 onion diced small
- 1 teaspoon crushed red pepper, chile pequin, or chile pod crushed up for a hotter taste.
- 1 lemon
- 1 cup of oil. I usually use olive oil. Coconut oil may alter the taste.
- 1 1/2 cup of flour. I prefer the Bob's Red Mill since it is a safer choice than the bleached, processed white flour.
- 3 cups of warm water
- 1 cup of diced garlic cloves
- Salt to taste
- Dice the honeycomb tripe into one inch squares.
- Put all the diced up tripe in a large pan and put on medium in a pan of water. Fill the pan about 4 inches above the tripe.
- Add in the oregano to boil with it. Once it starts to boil turn to low to simmer.
- Let it simmer for about 4-6 hours depending on your stove, and the size of the meat. I usually will take one out and try it. You will know it's almost done when it's not too hard to chew. You don't want it completely soft, because you can over cook it. If the tripe becomes over cooked it can become slimy almost.
- Once the tripe is about 80% done you can add in the hominy. I always drain the juice and rinse it out, since it is really hard to find organic hominy. I have not been able to find any to date yet.
- In a separate pan add in the oil, flour and garlic. Use a whisk or a fork to mix it up. Once the flour is toasted enough add in the red chile powder, and the water. It will be a very thick paste like chile. Turn off the pan with chile and set aside.
- Immediately after the chile is done add small amounts of the chile to the tripe and hominy. You will need a whisk to mix it in. It may clump so the whisk helps break it up.
- Let it simmer together for about 30-45 minutes.
- Once it's done serve is with diced onions, and a squeeze of lemon. The chile pequid or crushed red pepper is for added heat to the chile. I usually use a hot red powder chile and don't usually have to add in any other chile.