Authentic Menudo Recipe: A Traditional Mexican Comfort Classic

Thoroughly wash tripe with vinegar and water, then cut into bite-sized squares.

Place tripe, cow’s foot, onion, and garlic in a large stockpot and cover with water.

Bring to a boil, then reduce heat and simmer for 2 hours, skimming any surface foam.

Toast dried chilies in a skillet, then soak in hot water for 15 minutes until soft.

Blend the soaked chilies with a cup of soaking liquid until completely smooth.

Pass the chili blend through a fine-mesh strainer into the pot for a smooth texture.

Stir in the Mexican oregano, cumin, and salt, then continue simmering until tripe is tender.

Incorporate the rinsed hominy into the pot during the final 45 minutes of cooking.

Taste for salt, remove the onion and garlic head, and serve hot with traditional garnishes.