Mexican Menudo Rojo

Rinse the tripe under cold running water, drain it and cut it into bite-sized pieces. Rinse the beef foot as well.

Place the tripe and beef foot in a large stockpot with the cold water, halved onion, halved garlic bulb and salt. Bring to the boil, skimming away any foam.

Reduce the heat, partially cover and simmer gently for 2–2½ hours, until the tripe is tender enough to cut easily with a spoon.

Meanwhile, remove the stems and seeds from the guajillo and ancho chillies. Toast them in a dry frying pan over a medium heat for about 30 seconds on each side, taking care not to burn them.

Put the toasted chillies in a saucepan, cover with water and simmer for 10 minutes. Remove from the heat and leave them to soak for a further 10 minutes.

Transfer the softened chillies to a blender with 500ml of their soaking water and four softened garlic cloves squeezed from the bulb in the stockpot. Blend until smooth, then pass through a fine sieve, pressing with the back of a spoon. Discard the skins and seeds.

Remove the onion and remaining garlic bulb from the stockpot. Lift out the beef foot, pull away any edible meat and return it to the broth, discarding the bones.

Stir the strained chilli sauce, rinsed hominy and Mexican oregano into the soup. Simmer uncovered for 30–45 minutes, stirring occasionally, until the broth is richly flavoured and the hominy is hot and plump. Add boiling water if needed.

Taste and adjust the salt. Ladle the menudo into bowls and serve with diced onion, coriander, lime wedges, extra oregano, optional chilli and warm corn tortillas.