Menudo Rojo

Instructions

1. 1

   Prepare and cook the meats

   • In a large stockpot or Dutch oven, add the cleaned tripe, beef feet, one whole onion (peeled), and half the head of garlic (cloves separated but unpeeled).
   • Cover with the 12 cups of water and add the salt. Bring to a boil over high heat.
   • Once boiling, reduce the heat to low, cover, and let it simmer gently for 2.5 to 3 hours, or until the tripe is very tender. Skim off any foam that rises to the surface during the first 30 minutes.
2. 2

   Make the red chile sauce

   • While the meat cooks, place the dried guajillo and ancho chiles in a bowl. Cover with hot water and let them soak for about 20 minutes until softened.
   • Transfer the soaked chiles to a blender. Add the remaining half head of garlic (peeled), Mexican oregano, cumin seeds, and about 1 cup of the broth from the simmering meat pot.
   • Blend on high until the sauce is completely smooth, about 2-3 minutes.
3. 3

   Combine and finish the soup

   • Once the tripe is tender, remove and discard the onion and garlic cloves from the pot.
   • Place a fine-mesh sieve over the pot and pour the blended chile sauce through it, using a spoon to press all the liquid out. Discard the solids left in the sieve.
   • Stir the sauce into the broth. Add the drained and rinsed hominy.
   • Bring the soup back to a simmer and cook, uncovered, for another 30 minutes to allow the flavors to meld together. Taste and adjust salt if needed.
4. 4

   Serve

   • Ladle the hot menudo into large bowls, making sure to get a good mix of tripe, hominy, and broth.
   • Serve immediately with bowls of chopped onion, cilantro, and lime wedges on the side for everyone to garnish as they like.