Mexican Menudo Rojo

Ingredients:

2 lbs beef tripe, cleaned and cut into bite-sized pieces
1 cow’s foot, cut into pieces (optional, adds flavor and richness)
6 dried guajillo chiles, seeds and stems removed
4 dried ancho chiles, seeds and stems removed
1 large onion, halved
6 garlic cloves, peeled
1 tbsp dried oregano
1 tbsp ground cumin
1 tbsp salt, or to taste
1 tbsp pepper
8 cups water (or beef broth)
1 can (15 oz) hominy, drained and rinsed
Fresh cilantro for garnish (optional)
Lime wedges for serving
Diced onion, dried oregano, and crushed red pepper flakes for garnish
Warm tortillas for serving
Directions:

Prepare the Tripe and Cow’s Foot:
Clean the tripe and cow’s foot:

Rinse the tripe and cow’s foot under cold water. Soak the tripe in water with a little vinegar for 15-20 minutes to remove any odor. Drain and rinse thoroughly.
Boil the tripe and cow’s foot:

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