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-Taqueria El Amigo
-Taqueria Jalisco
-Las Vegas Restaurant
-Can et Ingredients at Market Basket as well.

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Menudo

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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.

*It takes 30 minutes to prepare and 8 hours to cook. Ready in 8 hours and 30 minutes.

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-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

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Menudo soup is a traditional dish in the Mexican cuisine. The word menudo in Mexico refers to raw stomach meat, and the soup is also called as the tripe soup. The menudo soup has been around at least since the 1930s when menudo parties were organized on Christmas, New Year, or other family occasions. The origin of this food was Mexico.

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Mexican Menudo Rojo Recipe | HOW TO MAKE MENUDO | Mexican Hangover Soup