Best Menudo Recipe Ingredients

Rinse the tripe thoroughly under cold water, then soak it with fresh lime juice and a little salt for 30 minutes. Rinse again well and cut into bite-sized pieces.

Place the cleaned tripe in a large pot with the quartered onion and halved garlic. Cover with water and bring to a boil, then reduce the heat and simmer gently for 4 to 6 hours until tender.

Toast the guajillo and ancho chilies lightly in a dry pan for a few seconds per side. Soak them in hot water until softened, then blend until smooth with a little soaking liquid.

Strain the chili paste into the pot, then add the Mexican oregano, ground cumin, and salt. Stir well and continue simmering so the broth develops a deep red color and rich flavor.

Stir in the drained and rinsed hominy during the last hour of cooking so it can absorb the flavors without becoming too soft.

Use a spoon to remove excess foam or fat from the top of the soup as it cooks to keep the broth clean and balanced.

Check that the tripe is tender, then adjust the salt if needed. Serve hot with lime wedges, chopped onion, cilantro, and extra dried chilies if desired.