Ingredients:

  • 2 pounds beef tripe, cleaned and cut into bite-sized pieces
  • 1 onion, quartered
  • 4 cloves garlic, smashed
  • 1 tablespoon salt
  • 10 cups water
  • 4 dried guajillo chilis, stems and seeds removed
  • 2 dried ancho chilis, stems and seeds removed
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon black pepper
  • 1 lime, cut into wedges
  • ½ cup chopped onions
  • ½ cup chopped fresh cilantro
  • Optional: crushed red pepper flakes for extra heat

Instructions:

  1. In a large pot, combine tripe, onion, garlic, salt, and water. Bring to a boil over medium heat, then reduce to a simmer.
  2. Cover and simmer for about 2 hours, checking occasionally. Skim any foam that rises to the top.
  3. Soak guajillo and ancho chilis in hot water for 15 minutes until softened. In a blender, combine softened chilis, cumin, oregano, black pepper, and a cup of broth from the pot. Blend until smooth.
  4. Add chili paste to the pot of tripe. Stir well to incorporate flavors.
  5. Cover and continue to simmer for an additional hour or until tripe is tender.
  6. Ladle menudo into bowls and serve with lime wedges, chopped onions, and cilantro.