Menudo

Rinse the Beef tripe and Beef feet thoroughly under cold running water. Place them in a large pot, cover with plenty of water, and add the halved White onion (200g) and Garlic cloves (50g). 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 that rises to the surface.

While the tripe cooks, prepare the chile sauce. Toast the Dried Guajillo chiles, Dried Ancho chiles, and Dried Arbol chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Remove from heat and place in a bowl.

Cover the toasted chiles with hot water and let them rehydrate for 20-30 minutes until softened.