Ingredients:

• 3 kilos of tripe

• 1/4 onion

• 5 garlic cloves

• 5 bay leaves

• 6 black peppercorns

• 2 bouillon cubes

• 4 tablespoons oregano

• Approximately 4 liters of water

Instructions: Wash the tripe thoroughly with hot water. Then cook it for an hour and a half.
Add salt to taste.

For the Sauce:

• 20 guajillo chiles

• 1/4 onion

• 3 garlic cloves

• 1 teaspoon oregano

• 1 cup water

Blend all the sauce ingredients, strain, and add the mixture to the menudo. Then, taste and adjust seasoning. Add one more tablespoon of oregano if needed.

Optional:
Add hominy if you like (I personally prefer it without).

Serve with tortillas or bread, as we do here in Chihuahua.

Optional toppings: chopped onion, extra oregano.