Mexican menudo is made with beef tripe, chili powder, hominy, Chile arbol peppers and onions. Traditionally, menudo can be made as mild or spicy as desired by manipulating the amount and type of peppers added to it.
Mexican menudo is made by trimming the fat from 3 pounds of beef tripe and chopping it into bite-sized pieces. The tripe is covered with water, brought to a boil and then simmered for four hours with 6 cloves of minced garlic and 1 finely chopped onion. The water is drained from the tripe and more water is added to cover the tripe. The tripe mixture is returned to a simmer.
Under a broiler, 5 large Chile arbol peppers are broiled for two minutes, then minced and added to the tripe mixture with 4 15-ounce cans of white hominy and 1/4 teaspoon of chili powder. Salt and pepper may be added to taste. The soup is covered and simmered for another hour to allow the flavors to blend.
The heat of the menudo is based on the amount of Chile arbol pepper used. To increase the heat more, peppers may be used and to decrease the heat fewer peppers are used. Other spicy red peppers may be substituted in place of the Chile arbol peppers if desired.
Menudo is traditionally served hot with tortillas, fresh onion, lemon and lime.