Cortadillo de Tripitas

Thoroughly clean the Tripitas de res by rinsing them multiple times under cold running water, removing any excess fat or membranes.

Place the cleaned Tripitas de res in a large pot, cover with water, add 50g of Cebolla blanca, 10g of Ajo, and 5g of Sal. Bring to a boil, then reduce heat and simmer for 2 to 3 hours, or until the Tripitas de res are very tender. Drain and let cool slightly, then dice them into small, uniform pieces (approximately 1-2 cm).

Remove stems and seeds from the Chile guajillo and Chile ancho. Place them in a small pot with enough water to cover, bring to a boil, then remove from heat and let them rehydrate for 15 minutes.