Easy To Make Menudo
3 lbs. honeycomb tripe
2 pig's feet
2 lg. cans hominy
1 can enchilada sauce
48 oz. can chicken broth
6 large cloves of fresh garlic, crushed
1/4 c. dried oregano
1/2 tsp. of crushed red pepper or cayenne (may also chop up a jalapeno or one of your favorite hot peppers for added spice).
Chopped white onion
Salt to taste
1 Lime, cut into wedges
Chopped fresh cilantro, for garnish as well as flavor
1 package of flour tortillas steam to soften or quickly run them over a hot flame. Tortillas are traditionally served with this soup instead of the usual crackers or bread used with other types of soup.
Wash and cut honeycomb tripe into bite size pieces. Put in large soup kettle along with pig's feet. Cover with water and boil with garlic for about 30 minutes. Add all other ingredients except onion. Bring to a boil and turn down to simmer for about 3 to 4 hours. When cooked, serve in soup bowls, spooning fresh, chopped onion on top and a squeeze of fresh lime and a generous sprinkling of cilantro.
This soup freezes very well so make extra to have on hand.