Yield: 8 Servings
Prep Time: 15 min.
Cook Time: 2-3 hrs.


What You'll Need
  • 4 pounds Rumba® beef cheekmeat
  • 1 tablespoon cumin
  • 1/2 cup red wine vinegar
  • 1 large onion, chopped
  • 1 quart low-sodium beef broth or water
  • 1 tablespoon whole black peppercorns
  • 2 bay leaves
  • 1 whole garlic bulb, split in half crosswise
  • 1 tablespoon salt


What To Do
  1. Combine all ingredients in a large pot. Add additional cold water to cover the cheekmeat by 2 inches. Bring slowly to a boil.
  2. Gently simmer for 2-3 hours or until very tender. Skim any fat or foam from the liquid often throughout the cooking process.
  3. When the meat is tender, remove from the liquid. Strain and reserve the broth for use as a sauce, if desired.
  4. Serve the shredded cheekmeat as a filling for tacos or tostadas, or over rice.
  5. Serve with minced onion, chopped cilantro, lime juice, salsa or tomato sauce.

Abuela's Menudo

Prep Time: 30-45 min.
Cook Time: 3-4 hrs.


What You'll Need
  • 4 pounds Rumba® beef scalded tripe
  • 4 pounds Rumba® beef honeycomb tripe
  • 12 California chilies or 5 chilies anchos
  • 6 garlic cloves (4 for meat and 2 for chile mix)
  • 1 medium onion
  • 7 cups hominy (optional)
  • 4-5 tablespoons salt
  • Garnishes: onion, cilantro, radish, lemon, oregano


What To Do
  1. Cut the honeycomb and scalded tripe into 1-inch squares.
  2. Combine the tripe with the onion, 4 garlic cloves and salt in a large stockpot with 6 quarts of water. Bring to a boil and lower to a simmer.
  3. Simmer the tripe until tender, about 2 hours.
  4. De-vein the California chilies and boil until soft.
  5. Blend chilies with 2 garlic cloves.
  6. Add chilies mix to pot.
  7. Add hominy at this time.
  8. Add 2 quarts of water if needed.
  9. Boil with the chilies sauce for about 40 minutes.
  10. When meat is soft to touch, it’s done.
  11. Serve with garnishes.


Yield: 4 Servings
Prep Time: 20 min.
Cook Time: 1 hr.


What You'll Need
  • 2 pounds Rumba® beef tripas, cut in 2” x 4” strips
  • 2 tablespoons olive oil
  • 1 tablespoon achiote powder
  • 1 gallon salted water
  • 2 tablespoons aji chili powder
  • 1 cup vinegar
  • Salt to taste


What To Do
  1. Rinse tripas well with running water. Place in a pot with salted water and boil until tender, about 30 minutes.
  2. Meanwhile, heat the oil, chili powder and achiote powder gently. Remove from the heat and allow to steep. When cooled slightly, add the vinegar.
  3. When tripas are tender, drain and gently dry. Toss with spice, oil and vinegar mixture.
  4. Fry or grill until golden brown and crisp.
  5. Serve with home-fried potatoes or boiled lima beans (habas sancochadas).

Try Out Other Recipes

See All Recipes