Ingredients:

  • 2 lbs (900 g) beef tripe, cleaned and cut into bite-sized pieces
  • 8 cups (2 liters) water
  • 1 medium onion, quartered
  • 5 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • Salt to taste
  • 4 dried guajillo chilies, seeds removed
  • 2 dried ancho chilies, seeds removed
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 cup diced onion
  • 1 cup chopped fresh cilantro
  • 6 lime wedges
  • Optional: crushed red pepper flakes

Instructions:

  1. Soak cleaned tripe in water with a bit of vinegar for 30 minutes to remove impurities.
  2. In a large pot, combine soaked tripe, water, onion, garlic, bay leaves, and black peppercorns.
  3. Bring to a boil; reduce heat and simmer for about 2 hours, or until tripe is tender.
  4. Strain and set the broth aside; discard solids.
  5. In a skillet, heat olive oil over medium heat; lightly toast the dried chilies for 2-3 minutes.
  6. Transfer chilies to a blender, add cumin, oregano, salt, and a cup of reserved broth; blend until smooth.
  7. In the pot, mix the reserved broth and chili paste; return to heat.
  8. Add the tender tripe to the pot; simmer for an additional 30 minutes, allowing flavors to meld.
  9. Ladle Menudo into bowls; garnish with diced onion, cilantro, and lime wedges.
  10. Enjoy hot, optionally accompanied by crushed red pepper flakes for extra heat.