Menudo Rojo

Thoroughly clean the Beef tripe and Beef feet. Scrub them well under cold running water, removing any impurities. Cut the Beef tripe into approximately 5cm squares and ensure Beef feet are split.

Place the cleaned Beef tripe and Beef feet in a large pot. Cover with plenty of cold water. Add 150g of the White onion (quartered) and 30g of the Garlic cloves (whole). Add 10 grams of Salt. Bring to a boil, then reduce heat and simmer for 3-4 hours, or until the Beef tripe and Beef feet are very tender. Skim off any foam or impurities that rise to the surface during cooking.

While the Beef tripe and Beef feet are simmering, prepare the chile sauce. Remove stems and seeds from the Guajillo chiles (dried), Ancho chiles (dried), and Arbol chiles (dried). Place the chiles in a separate saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 10-15 minutes until softened. Drain the chiles, reserving some of the cooking liquid.