El+Paso+Style+Menudo

 From SkaredyCat on Flickr (Creative Commons)

Ingredients

 * 3 gallons water, divided
 * 2 1/2 pounds beef tripe, cut into 1-inch pieces
 * 6 cloves garlic, 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
 * 5 de arbol chile peppers
 * 6 japones chile peppers, seeds removed
 * 6 cups canned white or yellow hominy, drained
 * 1/2 white onion, chopped
 * 1/4 cup chopped fresh cilantro
 * 2 limes, juiced
 * 2 limes, juiced

Directions

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