Menudo Rojo Recipe

• 3 Gallons water, divided
• 2-1/2 Pounds beef tripe, cut into 1-inch pieces
• 6 Cloves garlic, finely chopped
• 1 Large white onion, finely chopped
• 1-1/2 tbsp Salt
• 1 tbsp Ground black pepper
• 1-1/2 tbsp Dried oregano
• 2 tbsp Ground red pepper
• 5 De Arbol chile peppers
• 6 Japones chile peppers, seeds removed
• 6 Cups canned white or yellow hominy, drained
• 1/2 White onion, chopped
• 1/4 Cup chopped fresh cilantro
• 2 Limes, juiced

• In a large pot, bring 1 gallon water to a boil.
• Place tripe in the pot, reduce heat, and simmer 2 hours.
• Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water.
• Continue to simmer tripe for 2 hours; drain.
• Pour remaining 1 gallon water into the pot with tripe, and bring to a boil.
• Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper.
• Reduce heat, and simmer 1 hour.
• Preheat the broiler.
• Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch.
• Remove from heat, slit lengthwise, and remove seeds.
• In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped.
• Mix into the pot, and continue cooking 2 hours over low heat.
• Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.
• Menudo Rojo is ready.