Menudo

Method

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1. Scrub the tripe with the scrubbing salt, rinse, and cut into 4 cm squares.

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2. Cover with cold water, bring to the boil, boil 10 minutes, then drain and rinse.

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3. Repeat the blanching once more with fresh water and drain again.

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4. Put the tripe in a large pot with the 4 litres of water, the halved onion, garlic bulb and bay leaves.

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5. Simmer gently for 2 hours, skimming occasionally.

   Mark done Start 2 hr timer

6. Meanwhile toast the guajillo and ancho chillies in a dry pan for 40 seconds a side, then soak them in hot water for 20 minutes.

   Mark done Start 40 sec timer

7. Blend the soaked chillies with a ladleful of their soaking water, the oregano and cumin, then strain into the pot.

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8. Add the hominy and the 2 tsp of salt and simmer 1 hour more, until the tripe is tender.

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9. Taste and correct the salt.

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10. Serve with diced onion, lime wedges, oregano and chilli flakes for people to add themselves.

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Chef’s Tips

• Two blanches, both discarded. That is what takes the smell out.
• Strain the chilli purée or the broth is gritty.
• The table condiments are part of the dish, not a garnish.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Warm corn tortillas
• Bolillo rolls
• Cold beer

Storage & Reheating

Better the next day. Keeps 4 days refrigerated, freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.