This weekend one of the local Mexican Supers had a special on Tripe, Hominy, and Cabbage. So I decide to make up a vat of Mexican Medicine...the Hispanic lady in front of me at the the meat counter bought 30 lbs of Tripe for Menudo...for the New Years celebration. I just bought 6 pounds.
I cut it up in small pieces, soak it in water with some Vinegar for several hours to get the Tripey taste out Bring it to a boil with some Salt, Bay Leaf, and Oregano.
Make up a batch of Red Chili Sauce with 20 or so dried Chilis, toast the dried Chili's on a griddle for a minute or two, cut the stems and remove the seeds bring to a boil to rehydrate the Chili's. Cool and place in a blender to puree, then double strain the sauce. Placing it back on the stove for a slow simmer to reduce.
After the Tripe is tender I put in 2 chopped Onions, 6 sliced Carrots, 1 big can of Hominy, the Red Chili sauce, 2 medium heads of sliced Cabbage. Letting it all simmer for several hours to meld flavors. Like a Italian gravy it always gets better the next day as the flavors meld.
Serve with Lemon or Lime for a bit of tartness, Raw onion, Cilantro, Sour Cream, shredded cheese on top and some homemade Tortillas.
Here ^^ is some finished Guajillo Red Chili sauce for Chili Colorado, Tamales or Enchiladas. Very mellow and smooth tasting.