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

Instructions:

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.