3 lb. honeycomb tripe
2 pig's feet
2 lg. cans hominy
1 can enchilada sauce
48 oz. can chicken broth
4 cloves fresh garlic, crushed
1/4 c. dried oregano
Chopped white onion
Salt to taste

All ingredients are approximate.

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 2 hours. When cooked, serve in soup bowls, spooning fresh, chopped onion on top. (More oregano may also be added on top.) Makes enough for 8 to 10 people for main dish. Freezes well.