Boil a handful of chili de arbol. Blend in blender with a small can of tomato sauce 2 garlic cloves, a pinch of oregano and cumin. Run it through a sieve to de-seed it. Set aside. Wash off a pack of fresh pig's feet (or cow's feet depending on preference.) Boil for about an hour in salted water, add a little chili, too. While this is boiling wash off a pack of honeycomb tripe. Many latin meat markets (carnicerias) have different varieties of tripe, if you can find this you're lucky, get a little of each. cut up in bite size pieces. Add to feet. When the feet are falling off the bone and the tripe is soft enough to pierce easily with a fork, add 3 or 4 cans of white hominy. Continue boiling for 10 minutes. To fix your plate properly add a pinch of oregano, a squeeze of lime, diced onions and some extra chili or crushed chili pequin. Serve with bolillo bread and sour cream if you like.

I have two questions for you. For one, I have heard the word "tripe" used to describe both the stomach lining and intestines. Is it the stomach lining that you are talking about?

Also, for someone who was too much of a coward to use pig's feet, could some other cut, like the hocks or shanks, be substituted?

Thanks!

Sorry I've been away for awhile. Tripe is usually used to describe the lining (that looks like a honeycomb.) and tripas refers to the intestines.... Sure, I suppose you could use hocks or shanks. I was skittish at first about trying the feet and now they are my favorite part! Eat a bowl for me, I'm hungry!

I LOVE Menudo!! Thank you for the recipe.