Wash tripe thoroughly, remove excess fat and cut into bite sized pieces, wash nixtamal and pigs feet well and combine all ingredient in a large pot with enough water to cover. Bring to a boil and simmer slowly until corn opens and is cooked (not overcooked). Skim off grease. It is best if you can refrigerate it in order to remove all grease.
Serve with fresh cilantro, chopped green onion, chiltepin, limon and toasted bolillos.
Menudo is served in big open bowls brought to the table steaming and fiery. It is usually eaten in the wee hours after a night out on the town and widely proclaimed to be an antidote for hangovers
Half of the world's misery comes from ignorance. The other half
comes from intelligence.
- Bonar Thompson