This is the perfect red menudo. It takes a long time to cook so you may want to try this on a weekend if you work outside the home, but believe me, it so very good and actually quite simple to prepare. This is a meal in itself. This is fairly spicy, but you can adjust the heat level by reducing the amount of ground red pepper. Enjoy!
- 3 gallons water, divided
- 2 1⁄2 lbs beef tripe, cut into 1-inch pieces
- 6 garlic cloves, 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 (cayenne)
- 5 chili peppers, de arbol
- 6 chili peppers, japones (seeds removed)
- 6 cups hominy, canned drained (yellow or white)
- 1⁄2 white 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)
- 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 chopped 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 and continue cooking 1 hour.
- Serve with condiments as listed under ingredients.
- Menudo is at it's best made a day ahead of time to allow the ingredients to "marry.".