|EVERY FEW MINUTES|
6 pounds tripe
5 pounds hominy
4 pigs feet, cut and quartered
1 large onion
1 bunch green onion
1 bunch cilantro
2 tablespoons oregano
1 tablespoon black pepper
1 tablespoon red pepper flakes
1 whole garlic
2 tablespoons salt
6 dry California red chili pods
1 can tomato paste
Put tripe, pigs feet and hominy into a huge pot and cook for about 1 hour with 1 cut up quartered onion and green onions.
While that is boiling:
In a blender, combine oregano, cilantro, garlic, salt, pepper and chili pods; blend with water and tomato paste, filling blender. Blend about two minutes, or until you have a nice red sauce.
Add this sauce to a large pot, continuing to simmer (do not boil) for 4 hours or until tripe is tender (not rubbery).
Serve with French bread, sourdough bread, or corn or flour tortillas. Top menudo with chopped yellow onions, lemon, lime and cilantro.
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