dinner tonight

Menudo
3 pounds tripe
3 pounds nixtamal (hominy) frozen, not canned
3 pounds pigs feet (not calves) cut into quarters
1 large onion diced1 bunch green onion cut up in 1/4" pieces
1 bunch of cilantro chopped
2 tablespoons Oregano
1 tablespoon black pepper
1 tablespoon red pepper flakes
1 head of garlic
2 tablespoons salt
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.

**Afternote......I can now say that after cooking this and already eating some of it, it's delicious! Spicy and tasty. The tripe is kind of chewy but it's not bad and of course the pigs feet are so tender that they were falling apart easily when I started removing the skin and all. Some say that tripe smells horrible but I don't really find that. At one point when it first started cooking it smelled a bit ...odd. But by now the house is full of homey, ricy and spicy smells. I can't wait to sit down with a bowl of this and try it out!!