Mexican Menudo with Carolina Rice

Ingredients:

• 2 bags (each 8.8 oz) Carolina® White Jasmine Ready to Heat Rice
• 2 lbs beef honeycomb tripe
• 1 tsp salt
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cans (each 15.5 oz) cans white hominy, drained and rinsed
• 4 cups reduced-sodium beef broth
• 1 lb potatoes, chopped into 1-inch cubes
• 1/2 cup enchilada sauce
• 2 tbsp cilantro, finely chopped

Directions:

1. Rinse tripe under cold water and cut into 1-inch pieces. Transfer to large saucepan.
2. Add 8 cups water and salt to large saucepan and set over high heat. Bring to a boil. Cover, reduce heat to low and simmer, stirring occasionally, for 2 hours or until tripe is tender and just slightly chewy. Drain.
3. In another large saucepan set over medium heat, add oil. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in hominy, broth, potatoes and enchilada sauce; bring to a boil. Stir in tripe. Bring back to a boil. Reduce heat to medium-low; simmer, stirring occasionally, for 40 to 45 minutes or until tripe is very tender.
4. Meanwhile, prepare rice according to package directions.
5. Serve tripe with rice. Garnish with cilantro.
6. Recipe Tip: Serve menudo also with diced chopped onion, squeeze lime juice and hot sauce if desired.