menudo

• 3 lb menudo regular cut into small chunks
• 4 lb patas de rez (skinned and cut cow feet )
• 4 lb librillo amosoum tripe
• 3 lb panal honey comb tripe
• 1 handfull japones dried chiles
• 1 handful dried chiles de arbol
• 5 dried new mexico chiles
• 5 dried California chile pods
• 2 dried chile ancho
• 1 salt to taste
• 3 garlic cloves peeled
• 2 onion cut into 4 pieces
• 1/4 cup dried crushed mexican oregano ( u can use more or less per your taste )
• 1 FOR TOPPINGS( ALL OPTIONAL)
• 1 fresh cut lime wedges
• 1 chopped cilantro
• 1 chopped onion
• 1 oregano
• 1 salsa of ur choice ( normally a red salsa like salsa de hormiga )
• 1 crushed chile flakes

1. clean all tripes and feet thouroghly and put in a large pot filled 3/4 with water, add onion and salt to taste let cook for about 3-4 hrs the tripe will become tender and less chewy.
2. in another pot add water and dried chiles and cook until tender.
3. Add to blender with garlic and blend on high until very smooth, after the tripe has cooked about 2-2/12 hrs add salsa from blender to big pot.
4. add oregano and let continue cooking, this is also a good time to taste for salt.
5. after the complete cooking time has passed turn heat off and let stand a few minutes then serve into deep bowl and top as desired with the toppings listed above.
6. Serve with heated tortillas, tortilla chips or tostada shells.

regular, patas, tripe, honey comb, handfull, handful, chiles, pods, chile ancho, salt, garlic, onion, oregano, toppings, lime wedges, cilantro, onion, oregano, salsa, chile flakes

Taken from cookpad.com/us/recipes/362196-menudo (may not work)