Tripitas en Salsa Roja

Thoroughly clean the Beef small intestines by rinsing multiple times under cold water, removing any excess fat or debris. Place them in a large pot with half of the White onion and half of the Garlic cloves, cover with water, and bring to a boil. Reduce heat and simmer for 60-90 minutes until the Beef small intestines are very tender. Drain and cut into 2-3 cm pieces.

While the Beef small intestines are cooking, remove stems and seeds from the Guajillo chiles, Ancho chiles, and Arbol chiles. Place them in a bowl and cover with hot water to rehydrate for 20 minutes until softened.

On a comal or dry skillet, roast the Tomatillos, the remaining White onion, and the remaining Garlic cloves over medium heat until softened and slightly charred on all sides.