The Nasty Bits: Menudo Rojo, Or Red-Chile Tripe Soup Recipe

• 2 pounds beef honeycomb tripe
• 1 tablespoon salt
• 1 large lime
• 6 cloves garlic, peeled and chopped
• 1/2 medium onion, chopped
• 2 teaspoons dried oregano
• 4 medium (about 1.3 ounces total) dried
• , or California/ New Mexico chiles, stemmed, seeded, and deveined
• 1/2 teaspoon cumin seeds, freshly ground
• 1 teaspoon salt
• Limes
• Chopped onion
• Dried oregano

1. To prepare the tripe: Wash the tripe thoroughly in warm water. Place it into a large bowl, sprinkle with the lime juice and salt, and scrub vigorously. Let stand 30 minutes; then wash the tripe again in warm water.
2. Slice the tripe into small pieces, approximately 2 inches in length by 1/2-inch wide. Place the tripe in a large stockpot, cover with water, and bring to a boil. Simmer for 10 minutes and then drain.
3. Add tripe and 3 quarts water. Bring to boil; reduce heat to medium low. Add garlic, onion, and oregano. Partially cover and simmer until tripe is very tender, 2 to 3 hours.
4. To start the chile infusion: During the last half hour of simmering, heat a heavy skillet. Tear the chiles into pieces and toast them for a few seconds on each side, until they blister and darken slightly. Place the pieces in a bowl and submerge in boiling water. Cover with a lid and soak for 30 minutes.
5. Drain the chiles in the bowl and place them into a blender with the remaining cloves of garlic and the ground cumin. Add a ladle of the simmering broth, and blend until smooth. Add the chile-broth back into the soup, and simmer for 30 minutes.
6. Serve the piping-hot soup with the condiments, to be used according to personal taste.

beef honeycomb, salt, lime, garlic, onion, oregano, mexico chiles, cumin seeds, salt, onion, oregano

Taken from www.seriouseats.com/recipes/2009/07/menudo-mexican-soup-red-chile-tripe-recipe.html (may not work)