Menudo Rojo (Red Menudo)

Ingredients

• 5  de arbol chile peppers 
• 2.5 pounds beef tripe cut into 1-inch pieces
• 6  japones chile peppers seeds removed
• 0.3 cup cilantro leaves fresh chopped
• 6 cloves garlic finely chopped
• 1 tablespoon ground pepper black
• 2 tablespoons ground pepper red
• 6 cups hominy white yellow canned drained
• 2  juice of lime juiced
• 1.5 tablespoons oregano dried
• 1.5 tablespoons salt 
• 3 gallons water divided
• 0.5  onion white chopped

Equipment

• food processor
• baking sheet
• pot
• blender
• broiler

Directions

1. In a large pot, bring 1 gallon water to a boil.
2. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon.
3. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain.
4. 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.
5. Preheat the broiler.
6. Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch.
7. 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.
8. Mix into the pot, and continue cooking 2 hours over low heat.
9. Mix the hominy into the pot. Continue cooking 1 hour.
10. Serve with remaining onion, cilantro, and lime juice.