Menudo Rojo (red Menudo)

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 3 gallons water, divided
• 2 1/2 lbs beef tripe, cut into 1-inch pieces
• 6 garlic cloves, finely chopped
• 1 large onion, finely chopped
• 1 1/2 tablespoons salt
• 1 tablespoon ground black pepper
• 1 1/2 tablespoons dried oregano
• 2 tablespoons ground red pepper (cayenne)
• 5 chili peppers, de arbol
• 6 chili peppers, japones (seeds removed)
• 6 cups hominy, canned drained (yellow or )
• 1/2 onions, chopped and or 1/2 green onion, sliced
• 1/4 cup chopped fresh cilantro
• lime wedges or lemon wedge
• crushed red pepper flakes
• dried oregano
• corn tortillas (to accompany) or flour tortilla (to accompany)

Recipe

• 1 in a large pot, bring 1 gallon water to a boil.
• 2 place tripe in the pot, reduce heat, and simmer 2 hours.
• 3 periodically skim off fat with a spoon. drain water, reduce heat, and pour in a fresh gallon of water.
• 4 continue to simmer tripe for 2 hours; drain.
• 5 pour remaining 1 gallon water into the pot with tripe, and bring to a boil.
• 6 stir in garlic and 1 chopped onion. season with salt, pepper, oregano, and red pepper.
• 7 reduce heat, and simmer 1 hour.
• 8 preheat the broiler.
• 9 arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch.
• 10 remove from heat, slit lengthwise, and remove seeds.
• 11 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.
• 12 mix the hominy into the pot and continue cooking 1 hour.
• 13 serve with condiments as listed under ingredients.
• 14 menudo is at it's best made a day ahead of time to allow the ingredients to "marry.".