A delicious menudo verde made with honeycomb tripe and a green sauce consisting of various peppers and tomatillos. It's traditionally enhanced with pata for added flavor.
1: Clean and cut the honeycomb tripe into small pieces.
2: In a large pot, add the tripe, vinegar, and water, then bring to a boil and simmer until tender.
3: Meanwhile, roast the poblanos, jalapeños, serranos, and tomatillos until charred, then blend them with onion, garlic, cilantro, and chicken bouillon paste until smooth.
4: Once the tripe is tender, add the green sauce to the pot.
5: Season with salt, dried oregano, and simmer for additional flavor.
6: Serve hot and enjoy!
