1. In a large pot, bring 1 gallon water to a boil. 2. Place tripe in the pot, reduce heat, and simmer 2 hours. 3. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. 4. Continue to simmer tripe for 2 hours; drain. 5. Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. 6. Stir in garlic and 1 chopped white onion. Season with salt, pepper, oregano, and red pepper. 7. Reduce heat, and simmer 1 hour. 8. Preheat the broiler. 9. Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. 10. Remove from heat, slit lengthwise, and remove seeds. 11. 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. 12. Mix the hominy into the pot and continue cooking 1 hour. 13. Serve with condiments as listed under ingredients. 14. Menudo is at it's best made a day ahead of time to allow the ingredients to "marry.". ---------------------------------------------------------------------------
Nutrition
Ingredients
