Mondongo kabic

Thoroughly clean the Beef tripe by rinsing multiple times under cold water. Cut the Beef tripe into 2-3 cm pieces.

In a large pot, combine the cut Beef tripe with 150g of White onion, 20g of Garlic cloves, 15g of Salt, and enough water to cover. Bring to a boil, then reduce heat and simmer for 2 to 3 hours, or until the Beef tripe is very tender. Skim any foam that rises to the surface. Reserve the cooking liquid.

While the Beef tripe simmers, rehydrate the Dried guajillo chiles by placing them in a bowl with hot water for 20 minutes until softened.