Luxurious Menudo Recipe

1. Rinse and prep the tripe. Rinse tripe under cool running water. If pieces are large, cut to about 1 inch. Set aside.
2. Blanch for a cleaner, less funky broth. Add tripe to a large pot and cover with water. Bring to a boil for 10 minutes. Drain and rinse the tripe and pot. This step is a game-changer for clean flavor.
3. Start the main simmer. Return tripe to the pot. Add 10 to 12 cups water or broth, the halved onion, 4 cloves garlic, bay leaves, and 1 1/2 tbsp kosher salt. Bring to a gentle boil, then reduce to a steady simmer. Cover partially and cook 2 to 2 1/2 hours, stirring occasionally.
4. Toast the chiles. While the tripe simmers, heat a dry skillet over medium. Toast guajillo, ancho, and arbol chiles for 15 to 30 seconds per side until fragrant. Do not burn them. Transfer to a bowl.
5. Soften the chiles. Cover toasted chiles with very hot water for 20 minutes. Drain.
6. Blend the chile sauce until smooth. In a blender, combine softened chiles, remaining 4 cloves garlic, oregano, cumin, black pepper, tomato paste, and 2 cups hot broth (or hot water). Blend until very smooth. If needed, add a splash more liquid to get a pourable sauce.
7. Strain for that luxurious texture. Pour the blended sauce through a fine-mesh strainer into a bowl, pressing with a spoon. This keeps the broth silky instead of gritty.
8. Fry the sauce for deeper flavor. Heat 2 tbsp oil in a skillet over medium. Add the strained chile sauce and cook 5 to 7 minutes, stirring, until it darkens slightly and smells rich.
9. Add chile base to the pot. Stir the cooked chile sauce into the simmering tripe pot. Keep at a gentle simmer for 45 to 60 minutes. Skim excess fat if you want. It rises as it simmers, and it is also very easy to remove after chilling overnight.
10. Add hominy. Stir in drained and rinsed hominy. Simmer 30 to 45 minutes more, until tripe is tender and hominy is heated through.
11. Make it zesty and tangy. Stir in 1 tbsp white vinegar (optional) and taste. Adjust with more salt as needed. The broth should taste boldly seasoned before garnishes.
12. Serve like you mean it. Fish out the onion and bay leaves, then ladle into bowls and top with diced onion, cilantro, and a generous squeeze of lime. Sprinkle a pinch of Mexican oregano between your fingers to wake up the aroma. Add salsa if you want extra heat.

Matt’s tip: If the broth tastes flat, it usually needs one of three things: salt, lime, or time. Add salt first, then lime at the table, and if it still feels shy, simmer 15 more minutes and taste again.