A traditional Mexican Menudo Rojo recipe featuring honeycomb tripe, various chiles, and hominy. This dish is flavored with aromatic garlic, onion, and spices, resulting in a delicious and hearty meal.
1: Clean the honeycomb tripe using lemon and vinegar.
2: Boil the tripe in 3 quarts of water with salt and bay leaves until tender.
3: Roast and blend the chile guajillo, chile California, chile de arbol, garlic cloves, and white onion with water for the sauce.
4: Add the blended sauce to the pot with the tripe.
5: Stir in the hominy and oregano.
6: Adjust seasoning and add more water based on desired broth consistency.
7: Cook until fully combined and heated through.
