Menudo
Beef tripe and hominy simmered for hours in a red chile broth built from real dried chiles, not chili powder — distinct from pozole's pork base, traditionally eaten as a hangover cure.
Meat
Ingredients
- 3 lbs beef honeycomb tripe, cleaned and cut into pieces
- 1 pig's foot (optional, for richness)
- 1 onion, halved
- 4 cloves garlic
- 6 dried guajillo chiles
- 3 dried ancho chiles
- 2 cups cooked hominy
- 1 tbsp dried oregano
- Salt, to taste
- Chopped onion, cilantro, lime, and oregano, to serve
Steps
- Simmer the tripe and pig's foot, if using, with the onion and garlic in a large pot of water for 4 to 6 hours, until the tripe is tender.
- Toast the guajillo and ancho chiles briefly, then soak in hot water for 15 minutes.
- Blend the soaked chiles with a little of their soaking water into a smooth sauce, then strain into the tripe pot.
- Add the hominy and oregano, and simmer for another 30-45 minutes.
- Season with salt.
- Serve hot, topped at the table with chopped onion, cilantro, lime, and oregano.