Menudo Rojo

Ingredients

• 3 lbs beef tripe, cleaned and cut into pieces
• 1 calf foot (optional)
• 1 onion, quartered
• 6 cloves garlic
• 4 dried guajillo chiles, seeded
• 2 dried ancho chiles, seeded
• 1 (25 oz) can hominy, drained
• 1 tbsp dried oregano
• Salt, to taste
• Chopped onion, oregano, and lime, for serving

Instructions

1. 1Simmer the tripe and calf foot with onion and half the garlic in a large pot of water for 3-3 1/2 hours, until tender.
2. 2Toast the dried chiles, then soak in hot water 15 minutes.
3. 3Blend the softened chiles with remaining garlic and a little broth until smooth, then strain.
4. 4Stir the chile sauce and hominy into the pot and simmer 30 minutes.
5. 5Season with oregano and salt.
6. 6Serve steaming hot, topped with chopped onion, oregano, and a squeeze of lime.

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