Mexican Menudo Recipe, Beef Tripe Soup, Mexican food,

Clean the beef tripe thoroughly under cold water.

Cut the beef shank into chunks and set aside.

In a large pot, combine the beef tripe, beef shank, and water.

Bring the mixture to a boil over medium-high heat.

Skim off any foam that rises to the surface.

Add the onion, garlic, oregano, dried chili peppers, bay leaves, salt, and black pepper.

Reduce heat to low and simmer for 2-3 hours until the meat is tender.

Remove the beef shank and tripe from the pot and let cool slightly.

Chop the tripe and beef shank into bite-sized pieces.

Return the chopped meat to the pot along with the corn hominy.

Simmer for an additional 30 minutes until the hominy is heated through.

Adjust seasoning with more salt and pepper if needed.

Serve hot, garnished with lime wedges, chopped cilantro, and avocado.

Sprinkle red chili powder on top for added heat.

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