Menudo Rojo

 Ingredients:

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)

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.".

Source:food.com