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.

Nutrition per serving