Ingredients
2.5 pounds (1.1 kg) beef tripe, cut into 1-inch pieces
4.5 liters water
1 large white onion, finely chopped
6 cloves garlic, finely chopped
2 tbsp ground red pepper
1.5 tbsp dried oregano
1.5 tbsp salt
1 tbsp ground black pepper
5 de árbol chile peppers
6 japones chile peppers, seeds removed
6 cups canned white or yellow hominy, drained
0.25 cup chopped fresh cilantro
0.5 medium white onion, chopped
8 lime wedges
Directions
Step 1
Begin by preparing the tripe: Bring a large pot of water to a boil and add the tripe. Reduce the heat and simmer for 4 hours, skimming off any fat that rises to the top. Drain the tripe and then pour 4.5 liters of fresh water into the pot. Simmer the tripe for an additional 1 hour, then drain again.
Step 2
In the same pot, add 4.5 liters of water and bring to a boil. Stir in the onion, garlic, red pepper, oregano, salt, and black pepper. Reduce the heat and simmer for 1 hour.
Step 3
While the soup is cooking, prepare the chile peppers: Preheat the oven's broiler and arrange the árbol chiles on a baking sheet. Broil the chiles for about 2 minutes until they begin to scorch. Remove from the oven, slit lengthwise, and remove the seeds. Place the árbol chiles into a blender or food processor with the japones chiles and blend until minced.
Step 4
Stir the chile mixture into the pot and continue cooking over low heat for 2 hours.
Step 5
Add the hominy to the pot and cook for 1 hour. Serve the soup with a sprinkle of cilantro, chopped onion, and lime wedges.