Mexican Menudo Rojo

This is my version of Menudo. I want it not too spicy and hot. Just add more chile according to your taste. I feel like tomato gives another flavor to the soup so I added some. Otiginal recipe includes beef or pork feet but I omitted it and use pork meat instead. 

Ingredients:

For the soup
2 lbs pork butt
3 lbs beef tripe

3 cloives garlic, 

1 onion, chopped

2 tsp dried Mexican oregano

1 lime

1 T salt

7 to 8 quarts water
28 oz can white hominy

For the red chili sauce

2 Chile Ancho 

5 Chile guajillo or arbol

2 tomatoes

3 cloves minced garlic 

1 small onion

2 tsp dried Mexican oregano

1 tsp ground cumin 

salt and pepper to taste 

For the condiments
Limes
Chopped onion
chopped cilantro
dried oregano

chicharon

Directions:

1. Cut the tripe  and pork into bite size and wash thoroughly in warm water. 
2. Place tripe in a large pot. Boil and  discard  water. Add more water, boil and discard water again.   

3.  Cover with water.  Add minced garlic, chopped onion, oregano, salt and squezed in 1 lime.  Bring to a boil. Cover and simmer  for an hour. 

4. Add the pork. Remove the foam formed over the meat while boiling.

5. Add the hominy. Continue cooking for an hour or until pork and tripe is  tender. Add more water if needed.

6. While waiting for the tripe to cook, prepare the red chili sauce. Remove seeds or  leave it, if you want. Rinse well. 

7. Place chilis and whole tomatoes in a bowl. Submerge in boiling water, cover  for at least 30 minutes.
8. Place the shilis and tomatoes  into a blender with a ladle of the  chili water. Add  the remaining cloves of garlic, oregano, onion and the ground cumin. 

9.  Blend until smooth. 

10. Strain and  add  into the soup. Simmer for another 30 minutes.

11 Add salt and pepper to taste.
12. Serve the  soup with the condiments and flour tortilla on the side.