Traditional Menudo

Ingredients

• 5lb beef honeycomb tripe
• 2lb beef or pig feet (optional)
• ¾ cup freshly squeezed lime juice (about 6 limes)
• 5 quarts plus 4 cups of water, divided
• Salt I used 3 tbsp
• 1 white onion, quartered
• 1 head of garlic plus 4 garlic cloves, divided
• 3 bay leaves
• 2 tbsp menudo spice mix or dried oregano, divided
• 20 New Mexico or guajillo peppers
• 4 ancho peppers or pasilla peppers
• 110 oz precooked hominy
• freshly squeezed lime juice (for serving)
• red pepper chili flakes
• chopped fresh oregano
• chopped fresh cilantro

Method

1. Clean the tripe and feet thoroughly, then rinse with lime juice to remove any strong odor.
2. Place the tripe and feet in a large stockpot with most of the water, the quartered onion, whole garlic head, bay leaves, half of the spice mix, and half of the salt.
3. Simmer over low heat for several hours until the tripe and feet are tender, skimming off any foam as needed.
4. Meanwhile, toast the dried chile peppers lightly, then simmer them in water until softened.
5. Blend the softened chiles with the remaining garlic cloves and a bit of the cooking liquid until smooth, then strain to remove skins and seeds.
6. Stir the chile sauce into the pot with the meat, along with the remaining spice mix and salt, and continue simmering to let the flavors meld.
7. Add the precooked hominy and simmer further until everything is heated through and the broth is rich and flavorful.
8. Adjust seasoning with additional salt or lime juice to taste.
9. Serve hot, garnished with fresh lime juice, chili flakes, chopped oregano, and cilantro.