2 pounds Tripe — cut in 1″ squares
2 teaspoons Salt
1 teaspoon Cumin
1/2 teaspoon Black Pepper
14 1/2 ounces hominy, canned
1 pound pork knuckles — Raw
4 Cloves Garlic — crushed
4 tablespoons Chili Powder
1 tablespoon Oregano
2 tablespoons Butter
Wash tripe in hot water and then boil with salt in three quarts of water for two to three hours or until tripe is tender. In separate saucepan, cook one pound in water for one hour.
In another saucepan, blend melted butter, garlic, cumin, black pepper, chili powder and oregano and saute’ for two to three minutes. Combine tripe, pork knuckles and the broth from both pans with the spices and one can of hominy. Bring to a boil and boil for five minutes. Serve with tortillas.
Top menudo with chopped onion and a few drops of lemon juice.
Note: it may be necessary to thicken the sauce with a flour and water paste if it seems *too* soupy.