Menudo

Skylark Meats hosted a menudo cook-off featuring four staff participants. This event was not just about finding a winning, flavorful recipe to share; it was an opportunity for Skylark employees to come together and enjoy tasty dishes.  

Prep time: 20 mins | Cooking time: 5 hours
Ingredients:

• 1 bag cubed tripe, thawed (3.5 lbs.)

• 1 lb. beef tendon (optional)

• ¼ cup white vinegar

• 2 cups white onion, diced

• 3 Tbsp. fresh garlic, minced

• 2 Tbsp. kosher salt

• 4 oz. guajillo chilis (stems and seeds removed before weighing)

• 2 (24 oz.) cans hominy, drained

Garnishes (Optional):

• white onion, chopped

• fresh cilantro

• lime wedges

Instructions:

Rinse thawed tripe well, then cut beef tendon into cubed pieces. Put thawed tripe and beef tendon in large bowl and add enough water to cover. Add ¼ cup white vinegar, then stir. Let soak 5-10 minutes. Rinse tripe and beef tendon well with water.

In a stock pot, bring 1 gallon of water to a boil. Add 1 cup white onion and 1 Tbsp. garlic, then let simmer for 20 minutes. Add kosher salt and tripe to stock pot and let simmer for 3-4 hours while continuing with next steps.

In a medium saucepan, bring beef tendon to a boil and let simmer for 3-4 hours while continuing with next steps.

In another medium saucepan, bring guajillo chilis that have been stemmed and seeded to a boil and let simmer for 15-20 minutes. Transfer guajillo chilis to blender and add 2 Tbsp. garlic, 1 cup white onion, and 2 cups water. Blend for 2.5 minutes, or until very smooth.

Once stock pot with tripe has been simmering for about 2.5 hours, add mixture from blender and hominy.

Continue to let stock pot with tripe and medium saucepan with beef tendon simmer for the remainder of the 3-4 hours. Add beef tendon to stock pot with tripe. The menudo can be served immediately or cooled and stored for up to a week.