Menudo Rojo (Red Menudo)

Ingredients

• 1/2 pound sbeef tripe, cut into 1-inch piece s
• gal lon water
• large white onion, finely chopped
• clove sgarlic, finely chopped
• tablespoon sground red pepper
• 1/2 tablespoon sdried oregano
• 1/2 tablespoon ssalt
• tablespoon ground black pepper
• de árbol chile peppers
• japones chile peppers, seeds removed
• cup scan ned white or yellow hominy, drained
• 1/4 cup chopped fresh cilantro
• 1/2 medium white onion, chopped
• wedgeslime

Instructions

1. Gather all ingredients. Dotdash Meredith Food Studios
2. 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. Dotdash Meredith Food Studios
3. 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. Dotdash Meredith Food Studios
4. 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. Dotdash Meredith Food Studios
5. Remove from the oven, slit lengthwise, and remove seeds. Dotdash Meredith Food Studios
6. Place árbol chiles into a blender or food processor with japones chiles; blend until minced. Dotdash Meredith Food Studios
7. Stir chile mixture into the pot and continue cooking over low heat for 2 hours. Dotdash Meredith Food Studios
8. Mix hominy into the pot and cook for 1 hour. Serve soup with cilantro, onion, and lime wedges. Dotdash Meredith Food Studios