Menudo Rojo

• servings: 8 serving(s)
• total time: 3 hours 30 minutes

Ingredients

2 pounds beef honeycomb tripe

2 pounds beef scalded tripe

1 large white onion (sliced in half)

1 whole head of garlic

2 bay leaves

Juice of 1 large lemon

Water (enough to cover tripe generously)

Salt to taste

8-10 dried chile California (Guajillo or New Mexico pods, stems and seeds removed)

2 cloves garlic

2 cups cooking water

Salt to taste

1 tablespoon Mexican oregano

2 25 oz cans maiz pozolero (drained (25 oz. each))

Lemon wedges (or lime)

4 serrano peppers (minced)

1 white onion (diced fine)

1 bunch cilantro (washed and chopped)

Mexican oregano (to taste)

Crushed chile piquin or chile de arbol (to taste)

Directions

Place the chile guajillos in a pot of simmering water and cook for 10 minutes. Remove from heat and let sit for 10 minutes. Using a slotted spoon or tongs, add the chiles to the blender. Also add 2 cups of cooking water, garlic and salt to taste. Cover and blend on high until smooth. Strain chile sauce through a wire mesh strainer into a bowl, set aside.

Slice the honeycomb and scalded tripe into bite size pieces. Place in colander and rinse well with cold water. Place in a large pot. Add 1/2 the onion, 1/2 the garlic, bay leaves and juice of 1 lemon. Cover generously with water and heat to medium. When it comes to a boil, add salt to taste and reduce to a simmer. Cook partially covered, skimming off the foam on top, for 1 hour.

Add 1 tablespoon oregano, strained chile sauce and maiz pozolero. Stir well to combine. Bring back up to a boil, reduce to a simmer. Cook partially cover for 2 hours or until tripe cuts easily when you squeeze between your fingers and reaches an internal temperature of 160°F. Taste for salt. Garnish with your favorites. Serve with warm corn tortillas or toasted Mexican bolillo bread.