Soul-Warming Menudo: a Mexican Tradition

Thoroughly rinse the tripe under cold water. Scrub with salt and vinegar. Simmer in water with vinegar and salt for 1-2 hours to tenderize and reduce odor. Drain and rinse again.

Cut the cleaned tripe into bite-sized pieces (about 1-inch squares). Return to pot and add fresh water and pinch of salt. Simmer again for 1-2 hours to ensure very tender.

Rehydrate the guajillo and ancho chiles in hot water for about 20 minutes, until softened. Drain (reserve 1/2 cup of the soaking water) and blend the chiles with the reserved soaking water into a smooth paste.

Heat oil in the stockpot over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant (about 30 seconds).

Stir in the chile paste, oregano, cumin, and cloves. Cook for 1-2 minutes, stirring constantly, to bloom the spices.

Add the beef broth, cooked tripe, and hominy to the pot. Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 2 hours, to allow the flavors to meld.

Season with salt and pepper to taste. Serve hot, garnished with your choice of cilantro, onion, lime wedges, and red pepper flakes.