menudo-rojo-red-menudo.json

{
    "directions": [
        "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.",
        "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.",
        "Preheat the broiler.",
        "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.",
        "Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Menudo Rojo (Red Menudo)",
    "url": "http://allrecipes.com/recipe/68837/menudo-rojo-red-menudo/"
}