Wash the calves’ feet well and place in a large pot or cast-iron Dutch oven. Cover with water and cook over medium-low heat for 1 hour.
Wash tripe thoroughly and cut into 1 to 2-inch square pieces. Add these to the calves feet after the hour has passed; add onions and garlic.
Place the oregano and coriander seeds in a cheesecloth bag and tie loosely; add the bag to the pot. Add the red chile powder. Simmer the mixture over a low to medium heat for approximately 6 to 7 hours, or until the tripe is tender.
Add the hominy and cook for another hour; remove from heat.
Ladle hot menudo into bowls. Garnish with diced onion, cilantro, lemon wedges, and/or green onions as garnish.
NOTE: Menudo will keep several days in the refrigerator and freezes fairly well.
Makes about 12 servings.
* Tripe comes from the market already cleaned and the calves feet simply have to be washed well.
** Hominy refers to corn kernels without their germ and their hull or bran. Hominy can be served whole or ground.
Menudo - Mexican Tripe Soup Recipe: https://whatscookingamerica.net/cynthiapineda/menudo.htm