Authentic Sunday Menudo

Ingredients

• 3 lbs honeycomb beef tripe
• 1 1/2 lbs pork knuckles
• 8 quarts water
• 3 large white onions, peeled and quartered
• 1 head garlic, peeled and chopped roughly
• 2 tablespoons salt
• 1 tablespoon oregano
• 1 teaspoon cayenne pepper
• 2 lbs hominy, frozen
• 1 bunch green onion
• 1 1/2 tablespoons red pepper flakes
• 6 dried chile pequins, seeds removed

• 2 (8 ounce) cans diced green chilies
• 2 white onions, finely diced
• 2 bunches cilantro, chopped coarsely
• 10 limes, quartered
• tortilla

Directions

1. 1

   Wash tripe thoroughly and cut into bitsize (1") pieces.

2. 2

   Rinse knuckles and place in pot along with cut up tripe.

3. 3

   Add water and bring to boil.

4. 4

   Once boiling, add quartered onions, garlic, salt, oregano, red pepper flakes, pepper, green onions, japones, cayenne, and green chilies.

5. 5

   Cover and reduce heat to a simmer.

6. 6

   Cook 3 hours until tripe is almost clear and jelly-like.

7. 7

   Remove the knuckles, and when cool, remove the meat, chop it & return it to pot.

8. 8

   Throw out bones from the knuckles.

9. 9

   Stir in hominy and cook another hour with the pot covered.

10. 10

    Serve with sides of chopped onion, cilantro, and lime quarters.