Ingredients:

  • 2 pounds (900g) beef tripe, honeycomb tripe preferred, thoroughly cleaned
  • 1/2 cup (120ml) lime juice
  • 2 tablespoons coarse salt
  • Water, for soaking and rinsing
  • 8 cups (2 liters) water
  • 1 large white onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon dried oregano, Mexican oregano preferred
  • 8 dried guajillo chiles, stems and seeds removed
  • 4 dried ancho chiles, stems and seeds removed
  • 2 cloves garlic
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 1 large white onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano, Mexican oregano preferred
  • 1 teaspoon ground cumin
  • 1 (15-ounce/425g) can hominy, drained and rinsed
  • Salt and freshly ground black pepper to taste
  • Water or beef broth, if needed to adjust consistency
  • Chopped cilantro (optional)
  • Chopped white onion (optional)
  • Lime wedges (optional)
  • Crushed red pepper flakes (optional)
  • Dried oregano (optional)

Instructions:

  1. Vigorously scrub the tripe under cold running water. Soak in a mixture of water, lime juice, and salt for at least 30 minutes (up to overnight) in the refrigerator. Rinse thoroughly. This step is crucial for removing any unpleasant odors and flavors.
  2. Place the cleaned tripe in a large stockpot. Add 8 cups of water, quartered onion, smashed garlic, bay leaves, and 1 tsp dried oregano. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the tripe is tender but still slightly firm.
  3. While the tripe simmers, rehydrate the dried chiles by soaking them in hot water for about 20 minutes, until softened. Drain the chiles. Blend the chiles, 2 cloves garlic, cumin, cloves, apple cider vinegar, salt, and pepper until smooth. Strain the sauce through a fine-mesh sieve to remove any skins or seeds.
  4. Once the tripe is cooked, remove it from the pot and let it cool slightly. Reserve the broth. Cut the tripe into bite-sized pieces. In the same stockpot, heat the vegetable oil over medium heat. Sauté chopped onion and minced garlic until softened and fragrant (about 5 minutes). Add oregano and cumin and cook for another minute.
  5. Add the chile sauce to the pot and cook for 2-3 minutes, stirring constantly. Add the cut tripe, hominy, and enough of the reserved broth to cover everything. Season with salt and pepper to taste. Bring to a simmer, then reduce heat and cook for another 30-60 minutes, allowing the flavors to meld. Add more broth or water if needed to reach your desired consistency.
  6. Ladle the menudo soup into bowls and garnish with chopped cilantro, chopped onion, lime wedges, and crushed red pepper flakes, if desired. A sprinkle of oregano always adds that extra 'oomph'.