Menudo Rojo

Thoroughly rinse the beef tripe and beef shank under cold water, trim off any excess fat, and cut the tripe into 3–4 cm pieces.

In a large pot, bring 5 L of water to a boil with half a head of white onion, 4 cloves of garlic, 2 bay leaves, and the beef shank. Skim off the foam, add the tripe, and simmer over low heat with the lid partially on for 3–4 hours, until the tripe is tender.

Separately, cover the guajillo and ancho chiles with water, simmer for 10 minutes, remove from heat, and let steep for 10 minutes.

Transfer the softened chiles to a blender, add 2 cloves of garlic and 250 ml of the tripe broth, blend until smooth, and strain the sauce through a fine sieve.

Pour the strained chile sauce into the pot, add Mexican oregano, pre-cooked cacahuazintle hominy, and salt to taste. Stir well and simmer for another 30 minutes over low heat.

Remove the menudo from the heat and let it rest for 10 minutes. Serve hot with lime wedges, finely chopped white onion, cilantro, and dried árbol chile.