menudo rojo (red menudo)

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 30 mins


• 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.