Some like it hot

Now as a child my family would make Menudo, and not the latino pop band starring ricky martin. By this soup has been passed down from family generation to generation, you can make it hotter but adding hotter chiles or which everyway you like to. Oh and we make it in big severings. So enjoy

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 or to make is hotter leave seeds in.
* 6 cups canned white or yellow hominy, drained
* 1/2 white onion, chopped
* 1/4 cup chopped fresh cilantro
* 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.