Menudo Rojo (Red Menudo)

• 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)
• Condiments
• 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)

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.".

water, beef, garlic, white onion, salt, ground black pepper, oregano, ground red pepper, chili peppers, chili peppers, hominy, condiments, white onions, fresh cilantro, lime wedges, red pepper, oregano, corn tortillas

Taken from www.food.com/recipe/menudo-rojo-red-menudo-259251 (may not work)