Menudo Rojo

Ingredients

• 1.5 kg (3 lb)beef honeycomb tripe — scrubbed and cut into squares
• 1beef foot — split, for body
• 1 kg (2 lb)cooked hominy — drained
• 8dried guajillo chiles — stemmed and seeded
• 2dried ancho chiles — stemmed and seeded
• 4 clovesgarlic — peeled
• 1/2white onion — cut into thick slices
• 1 tspMexican oregano
• 1/2 tspground cumin
• 2whole cloves
• 2bay leaves
• 5 L (20 cups)water
• 1 tspfine salt
• 1/2 headgreen cabbage — very finely shredded
• 6radishes — thinly sliced
• 1white onion — finely chopped, for the table
• 2 tspMexican oregano — crumbled at the table
• 1 tbspground chile piquín — to sprinkle
• 2limes — cut into wedges
• 12tostadas — to serve alongside

Method

1. Start by placing the beef honeycomb tripe and beef foot into a large stockpot. Add 5 liters (20 cups) of water, 1/2 white onion, 4 cloves of garlic, and 2 bay leaves. Bring the water to a gentle boil over medium-high heat, then reduce to a simmer. Skim off any foam that rises to the surface with a spoon, ensuring the broth stays clear. Continue simmering until the tripe becomes tender and the broth develops a rich aroma, which should take about 2 to 3 hours.
2. While the meat simmers, prepare the dried chiles by first removing the stems and seeds from 8 dried guajillo chiles and 2 dried ancho chiles. Heat a comal or dry skillet over medium heat and toast the chiles for about 30 seconds on each side until they release a fragrant aroma, being careful not to burn them. Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for about 20 minutes until they become soft and pliable.
3. Once the chiles are softened, drain them and place them in a blender. Add 1/2 teaspoon of ground cumin, 2 whole cloves, and a small amount of the soaking liquid to help blend. Blend until you achieve a smooth paste. Strain this mixture through a fine-mesh sieve into a bowl to remove any remaining solids, pressing with a spoon to extract all the liquid.
4. Add the strained chile mixture to the pot with the simmering meat. Stir well to combine and add 1 kg (2 lb) of cooked hominy. Continue to simmer the mixture over medium heat, allowing the flavors to meld and the hominy to absorb the chile broth. The hominy is ready when the kernels open up like flowers, which indicates they have absorbed enough flavor.
5. Taste the broth and adjust the seasoning by adding 1 teaspoon of fine salt and 1 teaspoon of Mexican oregano. The broth should have a robust, savory flavor, and the meat should be tender enough to pull apart with a spoon. If necessary, continue simmering until the desired tenderness is reached.
6. While the menudo finishes cooking, prepare the garnishes. Finely shred 1/2 head of green cabbage, thinly slice 6 radishes, and finely chop 1 white onion. Arrange these on a serving platter along with 2 teaspoons of Mexican oregano, 1 tablespoon of ground chile piquín, and wedges from 2 limes.
7. Serve the Menudo Rojo hot, allowing each person to dress their own bowl with the prepared garnishes and enjoy with tostadas on the side. The combination of fresh toppings and the rich, spicy broth is a hallmark of this comforting dish.