Boil 3 qts water in a large pot. Add the tripe, reduce the fire, and cook over low heat for 2 hours, removing the fat and foam occasionally. Drain and add 3 qts clean water. Bring to a boil and continue cooking over low heat for another 2 hours. Drain again.
Bring the rest of the water to a boil, adding the garlic and 1 onion. Season with salt, pepper, oregano, and powdered chili. Lower the heat and cook for one hour.
Sauté the arbol chilies in a pan over medium heat for a couple of minutes or until they start to char. Take them out of the pan and cut them in long stripes removing the seeds. Finely mince the arbol chilies and the Japanese chilies.
Add them to the pot and cook for another hour.
Serve with chopped onion, oregano, and lemon juice