In a large pot, bring 1 gallon of water to a boil. Place tripe in the pot, whole head of garlic, salt, 2 bay leaves, green fresh California pepper, reduce to medium heat. Periodically skim off fat with a spoon. As the water reduces during cooking, add more water to maintain the same amount of liquid through the whole cooking process. After 1 hr has passed, take out the whole head of garlic, California pepper, bay leaves, and throw them away. Continue to simmer tripe on medium heat for about 1 1/2 to 2hours more. The total cooking time will be 2 1/2 to 3 hours for the tripe to become tender.
In a separate pot, add the dry California peppers, 1 bay leave, 1 clove of garlic, 1 tbsp of salt, fill the pot with water (do not cover) and cook on high heat for 15 minutes. Turn heat off place lid on pot and let the peppers rest for 15 more minutes. In a blender add the cooked peppers, garlic clove and 2 cups of fresh water, blend well until smooth. The salsa must be put through a sieve to strain out the seeds and skins. Push it through with a spoon to make sure you get all the liquid.
Once tripe is tender add the salsa and white hominy, mix well and season with salt to taste. Simmer for 30 more minutes to let all the flavors come together.
Serving suggestion:
Serve in bowls, top with crushed dry oregano or fresh chopped cilantro. Finely chopped onions, crushed chile de arbol flakes or finely chopped Serrano peppers. The juice of a lime and a side of warm corn tortillas.
At my house we like it better served like this: Bowl of menudo topped with cilantro, lots of onion, Serrano peppers, and lime juice. We serve our menudo with a side of re fried beans. You rub the beans on the corn tortilla and roll it up. A spoonful of menudo and a bite of the tortilla.. Yum..
White Menudo:
Ingredients:
2 1/2 pounds beef tripe, cut into 1-inch pieces (wash it a couple of times)
1 whole head of garlic
1 large white onion, finely chopped
1 1/2 tablespoons salt
2 large dry bay leaves
5 de arbol chile peppers
6 cups canned white or yellow hominy, drained
chopped fresh cilantro
limes
1 fresh green California pepper
Directions:
In a large pot, bring 1 gallon of water to a boil. Place tripe in the pot, whole head of garlic, salt, 2 bay leaves, green fresh California pepper, reduce to medium heat. Periodically skim off fat with a spoon. As the water reduces during cooking, add more water to maintain the same amount of liquid through the whole cooking process. After 1 hr has passed, take out the whole head of garlic, California pepper, bay leaves, and throw them away. Continue to simmer tripe on medium heat for about 1 1/2 to 2hours more. The total cooking time will be 2 1/2 to 3 hours for the tripe to become tender.
Once tripe is tender add the white hominy, mix well and season with salt to taste. Simmer for 30 more minutes to let all the flavors come together.
Everything is done the same as the recipe above. You only skip the ingredients of the red sauce because you will not be adding it. You also serve it the same.