Mondongo

Place the Beef tripe and Pork trotters in a large pot. Cover with water, add half of the White onion, half of the Garlic cloves, and the Bay leaves. Add 10 grams of Salt. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the Beef tripe and Pork trotters are very tender. Skim any foam that rises to the surface. Once tender, remove from heat, drain, reserving 1 liter of the cooking broth, and set the Beef tripe and Pork trotters aside.

While the tripe and trotters cook, prepare the chile sauce. Remove stems and seeds from the Dried Ancho chiles and Dried Guajillo chiles. Place the chiles in a bowl, cover with hot water, and let them rehydrate for 20 minutes.

In a separate pot, boil the Roma tomatoes until softened, about 10 minutes.