My Grandma's Soul-Soothing Menudo Recipe - Cooking with…

Ingredients

• 2 lbs (900g) beef tripe (honeycomb tripe preferred), thoroughly cleaned
• 1 gallon (3.8L) water
• 1/4 cup (60ml) white vinegar
• 1 tablespoon (15g) kosher salt
• 2 tablespoons (30ml) vegetable oil
• 1 large onion, chopped (about 1 cup/150g)
• 4 cloves garlic, minced
• 4 dried guajillo chiles, stemmed, seeded, and deveined
• 2 dried ancho chiles, stemmed, seeded, and deveined
• 6 cups (1.4L) beef broth (low sodium preferred)
• 2 teaspoons (10g) dried oregano, Mexican oregano preferred
• 1 teaspoon (5g) ground cumin
• 1/2 teaspoon (2.5g) ground cloves
• 1 (25 ounce/710g) can hominy, drained and rinsed
• Salt and pepper to taste
• Chopped cilantro (optional)
• Chopped onion (optional)
• Lime wedges (optional)
• Crushed red pepper flakes (optional)
• Hot sauce (e.g., Tapatio) (optional)