Menudo

                  11/2 lbs. of tripe-cut into 2 inch squares. 
                  1 pkg. of pigs feet. 
                  1 medium size can of hominy 
                  1 medium can of chile colorado 
                    {or you can make your own chile colorado by boiling 
                    the chile pods in water until they are soft and the
                    water is dark red. then blend in a blender and strain. 
                    add salt to taste.] 
                  Fill a large{dutch ovensize} pan with water. 
                  add salt, and any mexican spices you like. 
                  add chopped cilantro,as much as you like. 
                  a large sliced tomato 
                  a sliced medium onion 
                  you may also want to add whole cloves of garlic some people                                like the taste- others don't so, it's your call. 

                  and let that boil. 
                  after the water and spices and veggies come to a rolling boil 
                  start adding the tripe. let simmer on medium low heat for 
                  3-5 hours until the tripe is almost tender. 
                  then add the chile colorado. 
                  wait another hour or so and add the hominy. 
                  let menudo simmer on low heat until your whole house smells of                   mexico!!! 
                  Serve with lemons,tortillas, and fresh pico de gallo. 


                  p.s. the best way to cook menudo is slowly. so make it the night before and just leave it to simmer slowly
                  towards the end . otherwise the tripe will burn on the bottom of the pan.