Menudo Rojo (Red Menudo) recipe

8 servings

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 tablespoons salt

1 tablespoon ground black pepper

1 1/2 tablespoons dried oregano

2 tablespoons 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.