Ingredients
- 2 pounds honeycomb beef tripe cleaned and cut into bite-sized pieces
- 1/2 cup white vinegar for soaking the tripe
- 2 dried guajillo chiles seeds removed
- 10 cups water
- 1 large onion chopped
- 6 cloves garlic minced
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 bay leaves
- Salt to taste
- 3 cups white hominy drained and rinsed
- Lime wedges for serving
- Chopped fresh cilantro for garnish
Instructions
- Rinse the tripe thoroughly under cold water. Soak in a mixture of water and vinegar for 10 minutes, then rinse again.
- Toast the guajillo chiles in a dry skillet over medium heat until they become fragrant, about 2 minutes per side. Soak in hot water for 20 minutes, then drain and set aside.
- In a large pot, combine the cleaned tripe, water, onion, garlic, oregano, cumin, and bay leaves. Bring to a boil, then reduce the heat to low and simmer, covered, for 3 hours. Add the soaked guajillo chiles and hominy, and continue to simmer for 1 more hour. Season with salt to taste.
- Serve the menudo hot, garnished with lime wedges and chopped cilantro.
