Menudo

Rinse the honeycomb tripe and beef feet; cut the tripe into 1 to 2 inch pieces.

Put both in a large bowl and rinse until the water runs clean. Cover halfway with fresh lime juice and the rest with water, cover with plastic wrap and soak at least 2 hours.

Remove the limes and rinse again until the water runs clear.

Over high heat, to 5 quarts of boiling water add the salt, onion, head of garlic, bay leaves and the tripe and feet; bring to a boil.

Skim off the top layer of the broth; add the menudo mix, reduce to medium, cover and cook 2 hours.

Rinse the hominy and reserve 1 cup. Skim the oil off the pot again and remove the onion and garlic; add the hominy, stir, cover and keep cooking.

Stem, seed and rinse the New Mexico or guajillo chiles and the anchos; cover with water in a small saucepan and bring to a boil over high heat until softened.

Blend the chiles with the reserved hominy, the garlic cloves and 4 cups of water until smooth.

Add the sauce to the pot, straining if needed, rinsing the blender with some broth; mix, cover and cook 30 to 45 minutes until the tripe and feet are fully cooked.

Check that the tripe is soft and rips apart easily.

Serve topped with lime juice, oregano, chile piquin, onion and cilantro.