Ingredients:

  • 2 pounds beef tripe, cleaned and cut into bite-sized pieces
  • 1 pound beef shank, cut into chunks
  • 10 cups water
  • 1 medium onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 2 medium tomatoes, chopped
  • 2-3 dried guajillo chilies, stems removed and seeds discarded
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 cups canned hominy, rinsed and drained
  • Fresh cilantro for garnish, chopped (optional)
  • Lime wedges for serving

Instructions:

  1. Rinse the tripe thoroughly under cold running water. Bring a pot of water to boil, and blanch the tripe for 5 minutes; drain and set aside.
  2. In a large pot, combine the tripe, beef shank, water, onion, garlic, bay leaves, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour, skimming off any foam that appears.
  3. In a separate skillet, heat the vegetable oil over medium heat. Add the chopped tomatoes and cook until softened, about 5 minutes. Soak the guajillo chilies in hot water for 10 minutes, then blend with enough soaking water to make a smooth paste.
  4. Add the tomato mixture and guajillo paste to the pot with the meat. Stir in the cumin and oregano, and cook for an additional 30 minutes to allow flavors to meld.
  5. Add the hominy to the pot and cook for another 10 minutes. Check seasoning and adjust salt and spices as needed.
  6. Ladle the menudo into bowls, garnishing with fresh cilantro and lime wedges.