Menudo

Menudo

If you've never tried menudo I recommend it.  The flavor is wonderful and, in this part of the world, it's the only cure for a hangover!  It can be found in good Mexican restaurants every Sunday morning.  What?  Oh that… well yes it's tripe… get over it, this is one of the true wonders of Mexican cooking!

3 LBS Tripe, well washed
3 White onions, chopped
3 CLOVES Garlic, minced
1 TBL Salt
1 TSP Whole Mexican Oregano
Water
1 28-OZ CAN White hominy
1 BUNCH Cilantro, cleaned and finely chopped
Fresh limes, cut into wedges
3 LBS Tripe, well washed
3 White onions, chopped
3 CLOVES Garlic, minced
1 TBL Salt
1 TSP Whole Mexican Oregano
Water
1 28-OZ CAN White hominy
1 BUNCH Cilantro, cleaned and finely chopped
Fresh limes, cut into wedges

1. In a large stockpot add the tripe, 2 onions, water, oregano, garlic and salt and bring to a boil.  Simmer on low all day (at least 6 hours).  Add a little water now and then as needed.
2. When the tripe is tender remove it from the pot. Cut into 1/2" cubes and return  it to the pot.  Add hominy and cook for 1 hour more.
3. Serve in large soup bowls with a little cilantro, a little onion and lime wedge on side.