Pressure Cooker Mexican Menudo
- 2½ pounds tripe, cut into small pieces
- ½ pound beef chuck, cut into small pieces
- 1 cup chopped onion
- 1 bunch cilantro, chopped
- water to cover
- 1 large (108 ounce) can organic hominy, drained
- 2 (28 ounce) jars organic tomato sauce (about 6 cups)
- 2 tablespoons ground cumin
- 2 tablespoons dried oregano
- 1½ tablespoons chili powder
- 1 tablespoon garlic powder
- Optional Garnish
- 1 lemon, cut into wedges
- avocado slices
- Place tripe, beef, onion, and cilantro in pressure cooker and add enough water to cover. Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 45 minutes on High Pressure. Set steam vent handle to Venting to quick-release pressure. Remove lid.
- Stir hominy, tomato sauce, cumin, oregano, chili powder, and garlic powder into tripe mixture until evenly combined and menudo is warm.
- Serve menudo with lemon juice, cilantro, and avocado.
Tripe is the meat of a cow's stomach lining. It is important to thoroughly clean the tripe before cooking it. Rinse tripe under cold water until clean and trim excess fat before cutting into small pieces.
Substitute pork or other meat for beef chuck or leave it out and just use the tripe.
What others are saying
MJ Ortiz says:
I grew up eating my grandmothers menudo, so I have super high standards. With that said, I really, really liked the stew. I followed the instructions to a tee and it was perfect. How the pressure cooker can inject so much flavor in such a short amount of time, it's magic! Can't wait to make this again soon.