An overhead close up horizontal photograph of a pig shaped yellow bowl full of spicy Mexican menudo soup, some tortillas and all the fixings. Menudo is sometimes eaten for breakfast because some believe it to be a hangover cure.
Ingredients
5 lbs Tripe (Honeycomb), washed, cut into 1-inch pieces
1-1/2 Onions, divided
1 head of Garlic, broken open, cloves peeled
1 (29 ounce) can Hominy
4 teaspoons Badia Menudo Mix
Badia Salt to taste
1 bunch Cilantro, chopped
Lemon Wedges
Corn Tortillas
Directions
Place tripe in a large pot and fill with enough water to cover tripe by a few inches
Slice one onion and place in the pot along with garlic cloves
Chop the remaining half an onion and place in a bowl, cover, and refrigerate until ready to serve menudo
Bring pot of tripe to a boil over high heat, and then reduce heat to low
Cook for four hours or up to overnight
Add hominy and menudo mix to tripe
Let boil for about 15 minutes
Add salt to taste
Serve menudo in a bowl with chopped onions, cilantro, lemon wedges and corn tortillas
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