Red tripe soup (Menudo rojo)

1. Wash the tripe thoroughly in cold water, cut it into small 3 cm pieces, cover with cold water in a pot and bring to the boil; after 5 minutes drain and rinse.

2. Bring the tripe to the boil again with fresh water, the halved onion, 4 garlic cloves and salt and simmer gently for 2½-3 hours until completely tender.

3. Meanwhile, stem and deseed the guajillo and ancho chilies, toast them in a dry pan and soak in hot water for 20 minutes; blend with the remaining garlic and a little soaking liquid until smooth and strain.

4. Add the chili purée and the drained hominy to the soup, sprinkle in half the oregano and cook for another 30 minutes; season with salt and remove the onion.

5. Meanwhile, finely chop the red onion and cut the limes into wedges.

6. Serve piping hot and let everyone add onion, the rest of the oregano and a squeeze of lime; serve warm tortillas alongside.

Tip: Menudo is the traditional Sunday "hangover" breakfast in Mexico – it's worth making a big batch, as it's even better the next day.