1. Bring 1 gallon of water to a boil in a big pot. Place the tripe in the saucepan, reduce the heat to low, and cook for 2 hours.
2. Skim the fat off using a spoon on a regular basis. Drain the water, turn down the heat, and add a gallon of new water.
3. Continue to cook the tripe for another 2 hours before draining it.
4. Bring the remaining 1 gallon of water to a boil in the kettle containing the tripe. 1 white onion and garlic should be added at this point. You can also add salt, pepper, oregano, and red pepper flakes to taste.
5. Reduce heat to low and cook for 1 hour.
6. Proceed to preheat the broiler.
7. You can place the de Arbol chile peppers on a baking sheet and broil for 2 minutes, or until they start to burn.
8. Go ahead and remove the pan from the heat, slit the lengthwise slit, and remove the seeds.
9. Blend the de Arbol chile peppers and japones chile peppers until very finely minced in a blender or food processor.
10. Stir into the saucepan and simmer for another 2 hours on low heat.
11. Add the hominy to the stew and stir to combine. Cook for another hour.
12. Serve with the rest of the onion, cilantro, and lime juice on the side.

After the entire process, you’re left with a really delicious Menudo meal on your plate. You can watch this video recipe if you need more ideas on how to cook menudo..