Ingredients:

✅ For the broth:

• 3 kg beef tripe (honeycomb or book tripe)

• ¼ onion

• 5 garlic cloves

• 5 bay leaves

• 6 black peppercorns

• 2 bouillon cubes

• 4 tbsp oregano

• 4 liters of water (approximately)

• Salt to taste

✅ For the red sauce:

• 20 guajillo chilies, deseeded

• ¼ onion

• 3 garlic cloves

• 1 tsp oregano

• 1 cup water

✅ Optional:

• Hominy (pozole corn) – if desired

• Chopped onion & extra oregano for serving

• Tortillas or bread (as enjoyed in Chihuahua)

---

Instructions:

1️⃣ Prepare the tripe:

• Wash the tripe thoroughly with hot water.

• Place it in a large pot with 4 liters of water.

• Add onion, garlic, bay leaves, black peppercorns, bouillon cubes, oregano, and salt to taste.

• Bring to a boil and simmer for 1.5 hours until tender.

2️⃣ Make the red sauce:

• Boil guajillo chilies for 5 minutes, then let them cool slightly.

• Blend them with onion, garlic, oregano, and 1 cup of water until smooth.

• Strain the sauce through a fine sieve to remove any solids.

3️⃣ Combine & finish:

• Add the red sauce to the cooked tripe and stir well.

• Simmer for another 15-20 minutes, adjusting salt if needed.

• If using hominy (pozole corn), add it at this stage.

4️⃣ Serve & enjoy:

• Serve hot with chopped onion, oregano, and lime on the side.

• Pair with corn tortillas or bread for an authentic experience!

🔥 Enjoy this rich, flavorful Menudo Rojo, a classic Mexican comfort dish! 🇲🇽✨