Authentic Menudo Recipe

Ingredients

• 2 lbs (900 g) beef tripe, cleaned and cut into bite-sized pieces
• 8 cups (2 liters) water
• 1 medium onion, quartered
• 5 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon black peppercorns
• Salt to taste
• 4 dried guajillo chilies, seeds removed
• 2 dried ancho chilies, seeds removed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 cup diced onion
• 1 cup chopped fresh cilantro
• 6 lime wedges
• Optional: crushed red pepper flakes

Instructions

1. 1

   Soak cleaned tripe in water with a bit of vinegar for 30 minutes to remove impurities.

2. 2

   In a large pot, combine soaked tripe, water, onion, garlic, bay leaves, and black peppercorns.

3. 3

   Bring to a boil; reduce heat and simmer for about 2 hours, or until tripe is tender.

4. 4

   Strain and set the broth aside; discard solids.

5. 5

   In a skillet, heat olive oil over medium heat; lightly toast the dried chilies for 2-3 minutes.

6. 6

   Transfer chilies to a blender, add cumin, oregano, salt, and a cup of reserved broth; blend until smooth.

7. 7

   In the pot, mix the reserved broth and chili paste; return to heat.

8. 8

   Add the tender tripe to the pot; simmer for an additional 30 minutes, allowing flavors to meld.

9. 9

   Ladle Menudo into bowls; garnish with diced onion, cilantro, and lime wedges.

10. 10

    Enjoy hot, optionally accompanied by crushed red pepper flakes for extra heat.