• 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

1. In a large pot, bring 1 gallon water to a boil.
2. Place tripe in the pot, reduce heat, and simmer 2 hours.
3. Periodically skim off fat with a spoon.
4. Drain water, reduce heat, and pour in a fresh gallon of water.
5. Continue to simmer tripe for 2 hours; drain.
6. Pour remaining 1 gallon water into the pot with tripe, and bring to a boil.
7. Stir in garlic and 1 white onion.
8. Season with salt, pepper, oregano, and red pepper.
9. Reduce heat, and simmer 1 hour.
10. Preheat the broiler.
11. Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch.
12. Remove from heat, slit lengthwise, and remove seeds.
13. 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.
14. Mix the hominy into the pot.
15. Continue cooking 1 hour.
16. Serve with remaining onion, cilantro, and lime juice.

Tripe - beef stomach - had been boiled to ensure its tenderness. Brandon describes how he reacted to his first bowl of menudo, "hated it!" He did not enjoy the traditional Mexican soup's texture. Not only was the texture of menudo repulsive to Brandon as a kid, but the spiciness was also too much for his young taste buds.

As Brandon became an adult, menudo was served many times throughout the year. Brandon describes how menudo is an important dish for his family that is served at birthdays, holidays, special occasions, and also for a memorable family gathering during one of his returns from military deployment in Iraq. The kitchen was full of people chatting and helping prepare different aspects of the menudo feast that was to be eaten later that day: homemade tortillas, salsa, the ingredients for the menudo soup, and various other side dishes. The communal preparation of menudo is representative of the Gonzalez family's closeness. Upon his return from Iraq, Brandon was able to share stories and laughs with his family, who all missed him very much while he was abroad. Throughout the day, Brandon and his family rekindle their closeness for each other while they cook in the kitchen. Later on that day, the family enjoys each other's company as they savor the menudo feast. Brandon explains how, as an adult, he has "acquired" the taste for menudo.

Brandon remembers how his "grandma made the best menudo and the most amazing homemade flour tortillas." He describes how his grandma's and his Uncle "Weedie's" menudo recipes always varied from each other. Brandon explains how often times various family members "have their own 'secret' way of making it [menudo]." The family recipe for menudo is not written in home cookbooks, but is learned from family members and made so many times that "they know it by memory." The "secret" ingredients add a special touch and individuality to the menudo dish, giving it different flavor and a varying degree of spiciness. The dish that had been repulsive to Brandon as a child is now one of his favorites. Menudo is associated with many of Brandon's memories of his grandmother and family events. Menudo has been a centerpiece to his family's bonding and memory-making for as long as he and his family can remember, and it will continue to play a significant role in their family life for generations to come.