Menudo de la Frontera (Border Menudo)

• 6 lb menudo or beef honeycomb tripe
• 1 can Large can of white posole (hominy) 6lb 9oz. can
• 1/2 onion
• 16 Long dried red chiles
• 5 dried cayenne peppers (Chile de Arbol)
• 3/4 can of tomato sauce: 4 oz
• 1 tsp Crushed dried oregano
• 1/2 clove of garlic minced
• 1 silver dollar size section of onion
• 2 tsp salt

1. Dice your tripe (menudo) to the size of nickels, careful to trim fat
2. This is fat, remove as much as possible
3. Once meat is cut wash thoroughly, first wash water below
4. Repeat 3 times, minimum 3 washes but recommend 4.
5. Menudo will be greasy if not washed properly.
6. Water should look less cloudy, menudo will take a pale appearance.
7. Last wash water below
8. In a large stock pot filed with water place menudo to cook with 1/2 an onion
9. Cook with a rolling boil for 3 hours until meat tender
10. After 3 hours add full can of hominy with water, should replenish lost stock due to boiling
11. Boil 30 more min
12. Chile: take long red dried chiles remove stems and seeds
13. Boil chiles 10 min until soft, save boil water
14. In a blender combine all the sauce ingredients.
15. Use the chile boil water as the base for the sauce.
16. Blend on high for 5 min
17. Once blended add whole blender of chile to the boiling menudo, soup will turn red
18. Cook with sauce for additional 15 min.
19. Salt to taste (note: this will be a lot of salt because a lot of soup) salt and taste broth until your desired flavor is reached.
20. Boil after salt for 15 min
21. Serve with pan Blanco and enjoy.
22. Add oregano, lime, crushed red pepper as toppings per bowl.

tripe, white posole, onion, red chiles, cayenne peppers, tomato sauce, oregano, clove of garlic, section, salt

Taken from cookpad.com/us/recipes/346798-menudo-de-la-frontera-border-menudo (may not work)