There are many variations of the Menudo tripe soup in the state of Veracruz, like the one in today’s recipe, which has a heavy Spanish influence. During the Spanish colonization period, Veracruz was the entry port for the Spaniards, as well as the main port for all merchants...
Lime wedges and Mexican oregano to season at serving timeas needed
Instructions
Place the 3 lbs. of tripe, ½ onion, 4 garlic cloves, and 1 bay leaf in a pot with 3 L of water. Cook for 2 – 2:30 hrs. (or 30 min. in an Instant Pot).
While you are cooking the tripe, clean, cut, and deseed the Ancho peppers, then roast them on a griddle for a few seconds on each side. Remove them promptly and soak in hot water for 25 minutes, until they are softened.
In the same griddle, roast the tomatoes, ⅓ onion, and garlic clove, turning them to have an even roasting. Place them in your blender along with the softened pepper, cumin, and vinegar. Process until you have a smooth sauce. Set aside.
In a large pot, heat the oil and fry the chorizo in it. After a couple of minutes, add the ham and fry for three minutes.
Pour the blended sauce into the pot, and cook for 8 more minutes.
Once the tripe is cooked, add to the pot along with its broth and the garbanzo beans. Keep cooking for 15 minutes. Season soup with salt and pepper.
Serve with warm corn tortillas, lime wedges, and dried oregano for seasoning. If you like, you can also serve chopped serrano peppers and chopped onion.