Mexican Menudo Rojo

In a small pot, boil the guajillo and ancho chiles in water for about 10 minutes, or until they soften. Drain and transfer the chiles to a blender.
Blend the sauce:

Add the remaining half onion, 2 garlic cloves, oregano, cumin, and a pinch of salt to the blender with the softened chiles. Add 1 cup of water or broth and blend until smooth. Strain the mixture through a fine sieve to remove any solids.
Combine and Cook:
Add the chile sauce:

Once the tripe is tender, add the blended chile sauce to the pot. Stir well to combine. Add more water or broth if needed to ensure everything is covered.
Add the hominy:

Stir in the hominy and simmer for another 30-40 minutes to allow the flavors to meld together. Taste and adjust seasoning with salt and pepper as needed.
Serve:
Garnish:

Serve the Menudo Rojo hot, garnished with fresh cilantro, diced onion, crushed red pepper flakes, and a sprinkle of dried oregano.
Accompaniments:

Serve with lime wedges and warm tortillas on the side for dipping.
Enjoy this hearty and traditional Mexican Menudo Rojo, a flavorful soup perfect for family gatherings or a comforting meal!