Menudo Rojo (Red Menudo)

Name: Menudo Rojo (Red Menudo)
Total time: 510
Yield: 8
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 de árbol chile peppers; 6 japones chile peppers, seeds removed; 6 cups canned white or yellow hominy, drained; 0.25 cup chopped fresh cilantro; 0.5 medium white onion, chopped; 8 wedges lime

Recipe by GUSTAVO6 from allrecipes.com

9 Hr. 30 Mins.

Ingredients

8 servings

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2.5 pounds beef tripe, cut into 1-inch pieces
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1 gallon water
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1 large white onion, finely chopped
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6 cloves garlic, finely chopped
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2 tablespoons ground red pepper
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1.5 tablespoons dried oregano
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1.5 tablespoons salt

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1 tablespoon ground black pepper
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5 de árbol chile peppers
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6 japones chile peppers, seeds removed
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6 cups canned white or yellow hominy, drained
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0.25 cup chopped fresh cilantro
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0.5 medium white onion, chopped
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8 wedges lime

Instructions

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.
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.
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. Remove from the oven, slit lengthwise, and remove seeds.
Place árbol chiles into a blender or food processor with japones chiles; blend until minced.
Stir chile mixture into the pot and continue cooking over low heat for 2 hours. Mix hominy into the pot and cook for 1 hour.
Serve soup with cilantro, onion, and lime wedges.