Freshly squeezed lime juice (for serving)~½ cupest.
Red pepper chili flakes (for serving)~1-2 tspest.
Chopped fresh oregano (for serving)~2 tbspest.
Chopped fresh cilantro (for serving)~¼ cupsest.
Steps
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1
Rinse the honeycomb tripe and beef feet, then cut the tripe into approximately 1 to 2-inch pieces.
2
Place tripe and feet in a large bowl and rinse again until the water runs clear. Cover with a mixture of lime juice and water, wrap with plastic wrap, and soak for at least 2 hours.
3
After 2 hours, discard the lime juice liquid and rinse the tripe and feet again until the water runs clear to remove all odors.
4
Bring 5 quarts of water to a boil in a large pot, add 3 tablespoons of salt, 1 whole onion, 1 head of garlic, 3 bay leaves, and the cleaned tripe and feet.
5
Once boiling, skim the foam from the surface, add 1 tablespoon of menudo spice mix, reduce heat to medium, cover, and simmer for 2 hours.
6
After 2 hours, rinse the hominy and reserve 1 cup. Open the pot, skim off the fat, remove the onion and garlic head, add the hominy, stir, cover, and continue cooking.
7
To make the sauce: remove the stems and seeds from the New Mexico and ancho peppers, rinse them, place in a small saucepan, cover with water, and bring to a boil on high heat.
8
Once the peppers soften, transfer them to a blender cup, add the reserved 1 cup of hominy, 4 garlic cloves, and 4 cups of water, and blend until smooth.
9
Carefully open the pot, add the chile sauce, mix well with the broth, cover, and continue cooking for 30 to 45 minutes until the tripe and feet are completely tender.
10
Check that the tripe and feet are completely cooked and tender by testing that they tear apart easily, then serve.
11
Serve and top with fresh lime juice, oregano, red chili flakes, onion, and cilantro.
PrimedTableBETA
