Menudo

Steps

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1. 1
   Rinse the honeycomb tripe and beef feet thoroughly, then cut the tripe into 1 to 2 inch pieces. Place all pieces in a large bowl and rinse again until the water runs clear.
   ▶ ≈0:00
2. 2
   Cover the tripe and beef feet halfway with fresh lime juice, then fill the rest with water. Cover the bowl with plastic wrap and let sit for at least 2 hours.
   ▶ ≈0:13
3. 3
   After soaking for 2 hours, rinse the tripe and beef feet again until the water runs clear.
   ▶ ≈0:26
4. 4
   Bring 5 quarts of water to a boil, then add 3 tablespoons salt, one whole onion, one garlic head, three bay leaves, and the prepared tripe and beef feet. Bring to a boil.
   ▶ ≈0:39
5. 5
   Once boiling, skim off the foam from the surface of the broth, then add 1 tablespoon of menudo spice mix. Reduce heat to medium, cover, and simmer for 2 hours.
   ▶ ≈0:52
6. 6
   After 2 hours, rinse the hominy and reserve 1 cup. Open the pot, skim the surface again, and remove the onion and garlic head. Add the hominy, cover, and continue simmering.
   ▶ ≈1:18
7. 7
   Prepare the chile sauce: Remove the stems and seeds from 25 New Mexico or Oaxaca chiles and 3 ancho chiles, then rinse them. Place in a small saucepan, cover with water, and bring to a boil over high heat.
   ▶ ≈1:32
8. 8
   Once the chiles have softened, transfer them to a blender. Add the reserved hominy, 4 garlic cloves, and 4 cups of water, then blend until smooth.
   ▶ ≈1:45
9. 9
   Carefully open the pot and pour in the chile sauce, straining if needed. Mix well, cover, and simmer for another 30 to 45 minutes until the tripe and beef feet are completely tender.
   ▶ ≈2:10
10. 10
    Once the tripe and beef feet are fully cooked and tender, the menudo is ready to serve. Ladle into bowls and enjoy.
    ▶ ≈2:23