Menudo from Ana Tovar Nelson

Ingredients

• 1 package of Rumba Meats Honeycomb Tripe
• 1 package of Rumba Meats Scalded Tripe
• 1 package of Rumba Meats Beef Feet
• 1 whole onion cut in half
• 1 head of garlic
• 1/2 tsp whole black pepper
• 1 tsp Mexican oregano
• 1/2 tbsp ground cumin
• 8 dry chile guiajillo
• 2 dry chile Pasilla
• 2-3 dry bay leaves
• Salt to taste

Instructions

1. Wash your tripe and feet well, and cut the tripe into bite size.
2. In a pot, add half an onion, a whole head of garlic, bay leaves, salt, and all of your Rumba Meats along with enough water to cover it all plus an inch more.
3. Cook your menudo on high heat until you get a hard boil for 5 minutes. Lower the heat and cook for an hour until soft and broth is yellow.
4. In another pot add dry Chiles and rehydrate by adding a cup of water on medium heat. Once the chiles are soft, add your Chiles, oregano, cumin, salt, the other half of the onion, and the water you cooked your Chiles into a blender and blend well. Taste and adjust salt to liking.
5. Add oil to a pan and fry your chile sauce for a few minutes and add back to pot with menudo. Return to low heat and cook until beef feet are transparent in color and soft.
6. Let it rest for 10 minutes before serving. Top with cilantro, onion, lime juice and your favorite salsa.
7. Enjoy!