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Menudo (Tripe and Hominy Soup)
1 quart cleaned tripe, cut into 1-inch pieces
2 quarts water
1 small onion, sliced
2 teaspoons Mexican oregano
2 teaspoons salt
2 teaspoons red chili powder
1/4 teaspoon garlic powder
1 cup canned or cooked white or yellow hominy, drained
Wash the tripe well. Pour boiling water over it in which 2 tablespoons of lime have been mixed. Let stand ONLY 5 minutes. Otherwise you'll not have much of the tripe left. Scrape well with a knife until the tripe is white. Wash well with running water.
Cook the tripe in the salted water until it is well done. Add remaining ingredients except hominy and simmer for about 1 1/2 hours. Add hominy; bring menudo to a boil, then reduce the heat, and simmer for 1 more hour. Taste and adjust the seasoning.
Serve with small bowls of oregano, red pepper flakes, minced scallions, crushed pequín chiles, chopped cilantro and lime wedges. Also pass the hot sauce for those who like the heat.
