Soak the beef feet in a large pot of water.

In another large pot, place the tripe. Trim off any excess fat with a knife—some pieces come very clean and may not need this. Once trimmed, squeeze the juice of about 20 limes over the tripe and cover with water. Let soak for at least 6 hours or more. This helps remove the strong odor.

Heat enough water in a large pot to cover all the beef feet and tripe you’ll add later.

Cut 2 onions in half and add them to the water along with the heads of garlic.

After boiling the beef feet for 2 hours, check if they are tender. Add the tripe and cook for another 2 hours.

When the meat is tender, remove some of the hot broth and soak the guajillo chiles in it for about 5 minutes to soften. Blend the chiles, then remove the onions and garlic from the pot and blend them as well. Strain the blended mixture and add it back to the pot. Season with salt and let it boil. It’s now ready to serve.

Finely chop the remaining onions and cut the limes into wedges. Toast the dried arbol chiles, chop the green arbol chiles, and slice the avocados. Serve the menudo hot, garnished with oregano to taste, and accompanied by warm corn tortillas.