Alfredo Garcia

A traditional mexican soup served for breakfast or as a late night meal during parties/holidays. 

Menudo

To a large bowl with water, add the beef tripe and beef feet, add a couple tablespoons of salt and the lime juice. Stir to combine and let soak for at least 30 minutes.

Drain the menudo and beef feet and rinse under cold water.

To a large soup pot, add about 10-15 cups of water. Add all of the beef tripe and beef feet, along with the bay leaves, 1 onion, 2 heads of garlic(with the tops cut off) and 2 tablespoons of salt. Set on high heat and let it come to a boil.

Once the pot is boiling, reduce heat to medium and after 1 hour, skim off any of the foam that's come up to the top of the pot. Keep cooking the menudo.

In a separate pot, add the Chile guajillo and Chile  ancho(stems and seeds removed), to a pot with boiling water, let rehydrate for at least 15 minutes.

Add the rehydrated chiles to a blender along with 1/2 the onion, the garlic cloves, whole cloves, oregano, 1 tbsp salt, 1 tbsp black pepper and about 1 cup of the Chile water, blend until smooth. IF using, blend in the chiles de arbol as well.

To the pot with the menudo, remove the whole onion and heads of garlic, strain in the puréed Chile mix or pour straight into the pot. I am using a vitamin which more thoroughly purees the peppers without the huge need to strain.

Stir well and continue cooking the menudo for one more hour on medium heat.

After 1 hour of cooking the menudo with the Chile, add in the can of drained hominy and cook for another hour.

Taste the broth at this point and add any salt if needed.

For Serving: Limes/cilantro/onion/tortillas

Serve the menudo and garnish with finely chopped cilantro, onion and lime juice. We like to serve with flour tortillas.