Menudo

Ingredients

• 2.5 pounds beef tripe, cleaned and trimmed
• 1.5 pounds beef chuck roast, cut into 1-inch cubes
• 4 whole dried guajillo chiles
• 3 whole dried ancho chiles
• 2 cans (29 oz each) white hominy, canned and drained
• 10 cups beef stock, low-sodium
• 1 whole large yellow onion, quartered
• 6 cloves garlic cloves
• 2 whole jalapeño peppers, whole
• 1 tablespoon dried Mexican oregano
• 1 tablespoon cumin seeds
• 2 whole bay leaves
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 2 tablespoons extra-virgin olive oil

Instructions

1. 1

   Begin by preparing your tripe: if it hasn't been pre-cleaned by your butcher, rinse it thoroughly under cold water and scrub with a clean kitchen brush to remove any impurities. Cut the tripe into 1-inch pieces — this takes patience, but smaller pieces cook more evenly and are easier to eat. Set aside.

2. 2

   Toast 1 tablespoon of cumin seeds in a dry 12-inch skillet over medium heat for about 1 minute, stirring constantly, until fragrant. You'll smell a warm, toasted aroma. Transfer to a spice grinder or molcajete and grind coarsely. Set aside.

3. 3

   Stem and seed the 4 guajillo chiles and 3 ancho chiles by removing the tops and shaking out most of the seeds — don't rinse them, as you want to preserve their flavor. Discard the stems and seeds.

4. 4

   Place the stemmed and seeded chiles in a heatproof bowl and pour 2 cups of boiling water over them. Let them soak for 15 minutes until they're soft and pliable. This rehydration softens them for blending and deepens their flavor.

5. 5

   Pour the chile soaking liquid into a blender, then add the softened chiles. Peel and add 6 garlic cloves, then blend on high speed for 90 seconds until completely smooth — you want a velvety chile purée with no lumps. Set aside.

6. 6

   Set a large 8-quart stainless steel pot over medium-high heat and add 2 tablespoons of extra-virgin olive oil. Once it shimmers (about 1 minute), working in batches to avoid crowding, add the 2.5 pounds of tripe pieces. Sear for 3-4 minutes per batch, turning occasionally, until the surface is lightly browned and the meat begins to smell nutty. This develops flavor and texture. Transfer to a plate.

7. 7

   In the same pot, sear the 1.5 pounds of beef chuck cubes in another batch for 4-5 minutes, until deep golden-brown on all sides. You're building fond (the brown bits) on the bottom of the pot — this is liquid flavor. Transfer to the plate with the tripe.

8. 8

   Pour 10 cups of low-sodium beef stock into the pot, scraping the bottom with a wooden spoon to loosen all the browned bits. Bring to a simmer over medium heat — you should see small, steady bubbles breaking the surface, not a rolling boil.

9. 9

   Return all the seared meat (tripe and beef) to the pot. Roughly chop 1 large yellow onion into quarters and add it along with 2 whole bay leaves and 1 tablespoon of dried Mexican oregano. Stir well, then reduce heat to low so the broth maintains a gentle, occasional bubble. Cover partially with a lid.

10. 10

    Simmer for 90 minutes, stirring occasionally. The tripe and beef should be becoming tender but not quite yielding yet — you're about halfway there. The broth will be rich and amber-colored.

11. 11

    Stir in the chile purée (made in step 5) along with the ground toasted cumin, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper. Add 2 whole jalapeño peppers (leave them whole so flavor infuses without overwhelming heat). Stir until the purée dissolves into the broth — the color will deepen to a rich rust-red.

12. 12

    Continue simmering for another 45-60 minutes on low heat, partially covered, stirring every 15 minutes. The tripe should now be completely tender — it should yield easily when pressed with a wooden spoon but still have a slight chew. This slow cooking transforms the tripe from tough to silky.

13. 13

    Drain 2 cans (29 oz each) of white hominy and stir into the pot. Simmer for another 10 minutes to warm the hominy through and let it absorb the chile-beef broth. Taste the menudo now — it should be deeply savory, slightly spicy from the chiles and jalapeños, and warming.

14. 14

    Adjust seasoning by adding more salt and pepper to taste. Remove the jalapeños and bay leaves if you prefer a milder presentation, or leave them in for continued flavor infusion. Ladle the menudo into large serving bowls, making sure each portion gets generous amounts of tripe, beef, hominy, and broth. Serve immediately, traditionally with warm corn tortillas and lime wedges on the side for squeezing over top.

Tools you’ll need

• 12-inch stainless steel skillet
• 8-quart stainless steel pot
• wooden spoon
• clean kitchen brush
• spice grinder or molcajete
• heatproof bowl
• blender
• ladle
• cutting board
• sharp chef's knife

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