INGREDIENTS
Servings: 8
water, divided
beef tripe, cut into 1-inch pieces
garlic, finely chopped
white onion, finely chopped
salt
ground black pepper
dried oregano
ground red pepper
de arbol chile peppers
japones chile peppers, seeds removed
canned white or yellow hominy, drained
 
white onion, chopped
chopped fresh cilantro
limes, juiced
Menudo Rojo (Red Menudo)
Prep:
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Cook:
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Ready in:
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DIRECTIONS
  1. 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.
  2. 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.
  3. Preheat the broiler.
  4. 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.
  5. Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.
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