Name: Menudo Rojo con Pata de Res
Ingredients: 2½ kg (5½ lbs) beef tripe (a combination of honeycomb tripe and regular tripe), cleaned and cut into large pieces; 1 beef foot, cleaned and cut into sections (optional); 1 onion; 2 heads garlic; 6 bay leaves; About 10–12 liters water; 1 tablespoon salt, plus more to taste; 4 tablespoons white vinegar; 1 tablespoon baking soda; Juice of 2 lemons; Lemon peels; 12–15 dried guajillo chiles, seeded; 6–10 dried chile de árbol peppers; 1 cooked onion (from the broth); 1 cooked head of garlic (from the broth); About 2 cups hot broth; 1 tablespoon whole allspice; 1 tablespoon whole black peppercorns; 1 tablespoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon dried marjoram; 2 tablespoons garlic powder; ½ tablespoon ground cumin; 1 tablespoon ground black pepper; 1 can hominy, drained; Chopped white onion, for serving; Mexican oregano, for serving; Lime wedges; Bolillo or crusty bread

Ingredients

Scale

This recipe comes together in several stages: cleaning and simmering the tripe and beef feet, preparing the chile sauce, and combining everything into the final broth.

For the Menudo

2½ kg (5½ lbs) beef tripe (a combination of honeycomb tripe and regular tripe), cleaned and cut into large pieces
1 beef foot, cleaned and cut into sections (optional)
1 onion
2 heads garlic
6 bay leaves
About 10–12 liters water
1 tablespoon salt, plus more to taste

For Cleaning the Tripe

4 tablespoons white vinegar
1 tablespoon baking soda
Juice of 2 lemons
Lemon peels

For the Chile Sauce

12–15 dried guajillo chiles, seeded
6–10 dried chile de árbol peppers
1 cooked onion (from the broth)
1 cooked head of garlic (from the broth)
About 2 cups hot broth

Seasonings

1 tablespoon whole allspice
1 tablespoon whole black peppercorns
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried marjoram
2 tablespoons garlic powder
½ tablespoon ground cumin
1 tablespoon ground black pepper

Additional

1 can hominy, drained
Chopped white onion, for serving
Mexican oregano, for serving
Lime wedges
Bolillo or crusty bread

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Instructions

This recipe involves several key stages: cleaning the tripe, simmering the broth, preparing the chile sauce, and combining everything for a final simmer.

Step 1: Clean the Tripe

Clean the tripe thoroughly and cut it into large bite-sized pieces.

Step 2: Deep-Clean with Vinegar and Lemon

Rub the tripe with the white vinegar, baking soda, lemon juice, and lemon peels. Let it rest for 30 to 60 minutes, then rinse very well. This step is essential for removing any residual odor and ensuring the tripe tastes clean and fresh once cooked.

Step 3: Clean the Beef Feet

If using beef feet, clean them thoroughly before cooking, following a similar process to ensure they’re free of any impurities.

Step 4: Start the Broth

Fill a large stockpot with 10 to 12 liters of water and bring it to a boil. Add the onion, one whole head of garlic, bay leaves, and salt.

Step 5: Add the Spice Bag

Place the whole allspice, black peppercorns, thyme, marjoram, and oregano into a spice bag or cheesecloth and add it to the pot. Using a spice bag makes it easy to remove these whole spices later without straining the entire broth.

Step 6: Add the Tripe

Add the cleaned tripe and simmer over medium-low heat.

Step 7: Add the Beef Feet

After about 30 to 40 minutes, add the beef feet to the pot.

Step 8: Simmer Until Tender

Continue simmering for about 3 hours, or until the tripe is tender. This long, slow simmer is essential for developing the deep, rich flavor and tender texture that defines a great menudo.

Step 9: Remove the Onion and Garlic

Remove the cooked onion and whole head of garlic from the broth and reserve them for the chile sauce.

Step 10: Soften the Chiles

Soften the guajillo and chile de árbol peppers in hot broth for several minutes, allowing them to become pliable and easy to blend.

Step 11: Blend the Chile Sauce

Blend the softened chiles with the cooked onion, cooked garlic, and about 2 cups of the broth until completely smooth.

Step 12: Add the Sauce to the Pot

Pour the chile sauce back into the pot with the simmering tripe and beef feet.

Step 13: Season the Broth

Stir in the garlic powder, ground cumin, ground black pepper, and dried oregano.

Step 14: Add the Hominy

Add the hominy and continue simmering for another 30 minutes, allowing all the flavors to meld together.

Step 15: Taste and Adjust

Taste the broth and adjust the salt as needed.

Step 16: Remove the Spice Bag and Serve

Remove the spice bag before serving. Serve the menudo hot, garnished with chopped white onion, Mexican oregano, and lime wedges, alongside warm bolillo or crusty bread.