In a large pot, place the cleaned tripe and optional beef foot. Cover with water and bring to a boil over medium heat. Boil for 10 minutes, then drain the water. This step helps remove any impurities and excess fat from the tripe, ensuring a cleaner broth.

Rinse the tripe and beef foot thoroughly. Return them to the pot and add 6 cups of water or beef broth, along with the quartered onion, garlic cloves, bay leaves, oregano, cumin, salt, and black pepper. Bring to a gentle simmer over medium heat.

While the tripe is simmering, prepare the chili sauce. Blend the soaked guajillo and ancho chilies with about 1 cup of the soaking liquid until smooth. Strain the sauce to remove any remaining skins or seeds, ensuring a smooth, velvety texture.

Add the strained chili sauce to the pot with the simmering tripe, stirring well to combine. This adds a deep, earthy flavour and signature colour to the broth. Allow the soup to continue simmering for about 2-3 hours, or until the tripe becomes tender.

Add the hominy to the pot during the last 30 minutes of cooking, stirring to incorporate it into the soup. The hominy adds a nice texture and complements the flavors of the broth.

Once the tripe and hominy are tender, taste the broth and adjust the seasoning with more salt if necessary. If the broth is too thick, you can add more water or broth to reach your desired consistency.

Remove the beef foot (if used) from the soup and discard the bones. Return any edible meat to the soup, allowing it to enrich the flavour further.

To serve, ladle the hot menudo into bowls. Garnish with chopped cilantro and a generous squeeze of fresh lime juice. Offer additional condiments such as chopped white onion, dried oregano, crushed red pepper, and lime wedges on the side for customization. Serve with warm tortillas for dipping, and enjoy the authentic, comforting flavors of traditional Mexican menudo.