How To Make Menudo

My Vietnamese spin on Mexican menudo that does not compromise the taste. A rich, porky flavor soup full of flavor.

Menudo:
4 pounds honeycomb beef tripe, cut into 1-inch pieces
1.5 pound pig foot trotter
2 liters water
1 bulb peeled garlic
2 large yellow onions
1 Tbsp salt
2 Tbsp sugar
1 tbsp chili powder
1 Tbsp chicken bouillon, Lee Kum Kee Brand
3 Bay leaves
1 Tbsp black pepper
1 tsp dried Mexican oregano
3 cans 29oz white hominy, drained
Chili Sauce:
15 dried guajillo chilies, seeds removed
6 cloves garlic
1 tsp dried Mexican oregano
1 Bay leave
Garnish:
1/2 red onion, diced
1/3 cup chopped fresh cilantro
1 lemon/lime
dried Mexican oregano
chili flakes
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Music Credit: Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400037
Artist: http://incompetech.com/

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