1 1/2 gallons water
3 lbs lean beef tripe, cut into pieces
1 onion, quartered
4 garlic cloves
1 bay leaf
1 can (14.5 ounces) cooked hominy or cacahuazintle corn
15 New Mexico dried red chili peppers
6 garlic cloves
1/2 teaspoon cumin
1/2 teaspoon oregano
Salt and pepper to taste
1) In large pot (2 gallons), place the water over medium-low heat. Add the beef tripe, onion, 4 garlic cloves and bay leaf and cook for 2 hours. Make sure the beef tripe is tender and not overcooked.
2) To make the sauce: Remove stems from the chilies and soak in hot water for 12-24 hours, until soft.*
3) Blend the chilies, 6 garlic cloves, cumin, and oregano with a cup of the liquid in which the chilies were soaked. Strain. Season with salt and pepper to taste.
4) Add the hominy or corn and the chili sauce and let it boil for 10 minutes to incorporate the chili sauce with the rest of the ingredients.
5) Serve in a soup dish with onions, oregano and fresh lemon juice to taste.
6) *To speed up the process, bring the chiles to a quick boil for 10 minutes, remove from the stove, cover, and let rest for an hour or until they are no longer too hot to blend.