“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!”
READY IN:
8hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.
  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.".

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