Menudo rojo

Method

1. 1 Rub the beef tripe with coarse salt and lemon juice several times, rinse thoroughly, and then cut into bite-sized squares.
2. 2 Blanch the intestines in boiling water for 10 minutes, then discard the first batch of water to remove any odor.
3. 3 Simmer beef tripe with pork trotters, onions, and garlic for 2 hours and 30 minutes until the tripe is tender but still slightly chewy.
4. 4 Remove the seeds from the dried Mexican chili peppers, soak them in boiling water for 20 minutes, then blend them into a paste and strain through a sieve.
5. 5 Pour the red chili sauce into the pot, add the hominy corn, and simmer for another 40 minutes, seasoning with salt.
6. 6 Serve in a bowl, sprinkle with chopped scallions, chopped onion, oregano, and squeeze lemon juice over it before eating.

With an appliance

• Pressure cooker 2 hr

  Replace step 3: cook beef tripe and pork trotters under high pressure for 45 minutes, then let them air dry for 20 minutes; this reduces the cooking time by almost two hours. The tripe will be tender but still have some springiness, and you won't need to constantly monitor the heat. Cook the corn and chili sauce from step 5 with the lid open for 25 minutes.