Menudo Rojo (Red Menudo)

Ingredients

• 2.5 pounds beef tripe , cut into 1-inch pieces
• 1 gallon water
• 1 large white onion , finely chopped
• 6 cloves garlic , finely chopped
• 2 tablespoons ground red pepper
• 1.5 tablespoons dried oregano
• 1.5 tablespoons salt
• 1 tablespoon ground black pepper
• 5 des árbol chile peppers
• 6 japoness chile peppers , seeds removed
• 6 cups canned white or yellow hominy , drained

Instructions

1. 1

   Gather all ingredients.

2. 2

   Make the soup: Bring a large pot of water to a boil. Add tripe, reduce the heat, and simmer, periodically skimming off fat, for 2 hours; drain. Fill the pot with fresh water, and simmer tripe for 2 more hours; drain again.

3. 3

   Pour 1 gallon water over tripe in the pot; bring to a boil. Stir in onion, garlic, red pepper, oregano, salt, and black pepper. Reduce the heat and simmer for 1 hour.

4. 4

   Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange árbol chiles on a baking sheet. Broil chiles in the preheated oven just until they begin to scorch, about 2 minutes.

5. 5

   Remove from the oven, slit lengthwise, and remove seeds.

6. 6

   Place árbol chiles into a blender or food processor with japones chiles; blend until minced.

7. 7

   Stir chile mixture into the pot and continue cooking over low heat for 2 hours.

8. 8

   Mix hominy into the pot and cook for 1 hour. Serve soup with cilantro, onion, and lime wedges.