Menudo

Instructions

1. Rinse the tripe and feet under cold water, then boil them for 10 minutes in a large pot of water. Drain and rinse again.
2. Return the tripe and feet to the pot with 2 liters of cold water, one halved onion and 2 garlic cloves. Simmer covered for 2 hours until the meat is tender.
3. Meanwhile, remove the seeds and veins from the guajillo chilies, toast them for 30 seconds dry in a skillet, then soak them for 15 minutes in hot water.
4. Blend the drained chilies with the remaining garlic, the second onion, the oregano, the cumin and half a glass of the broth until smooth.
5. Pass the purée through a sieve into the pot, add the masa harina diluted in a little water and let it thicken for 10 minutes over low heat, stirring.
6. Add the drained and rinsed hominy and simmer for another 20 minutes. Adjust the salt.
7. Serve hot in bowls with the chopped onion, cilantro, lime and a pinch of cayenne.