Menudo Recipe: 3 pounds Scalded Tripe 3 pounds beef foot 3 pounds Honeycomb Tripe 1 garlic head, cut in half 1 whole onion, cut in half Water, enough to cover the meat (about 1 gallon) don’t add too much water! 1 tablespoon Mexican oregano 1 teaspoon salt Chile sauce: 15 chile guajillo, cleaned seeded 1 chile ancho, clean seeded hominy 1/4 white onion 3 garlic cloves Salt, to taste 1/2 teaspoons cumin seeds 1/2 teaspoons Mexican oregano 1 cup of the beef broth 1 spring of epazote Beef bouillon, optional Toppings: Serranos, chopped White onion, chopped Menudo mix Fresh lime juice Corn tortillas Directions: 1. Cut and clean the beef tripe and honeycomb tripe in squares, about 1 inch. Add both tripes to a bowl and rinse thoroughly with cold water, about 2 times. Drain and add 1 tablespoon of salt, juice of 3-4 limes, and water. Sit for 1 hour. Rinse and drain. Set aside. 2. Add the beef foot to a bowl of cold water and clean. Drain. 3. In an instant pot, add the beef tripe, honeycomb tripe, and cow foot. Next add water, just enough to over the meat, about 1 gallon. Add 1 whole onion, 1 head of garlic, salt, and Mexican oregano. Pressure cook for 50 minutes on normal. 4. On a hot comal or pan, lightly roast the chiles. Add the chiles to hot water for 15 minutes or until chiles have softened. Add the chiles to a blender with onion, garlic cloves, oregano, cumin, and salt. Blend until smooth. Strain the sauce. 5. Add 2 tablespoons of oil to a pan, add the strained sauce and simmer for 5 minutes. 6. After the 50 minutes of cooking, wait until 15 minutes before releasing the pressure. Remove the garlic/onion and discard. Add the chile sauce, hominy, epazote, and more seasoning to your liking. Pressure cook again for 5 minutes on normal. 7. Serve with any toppings you'd like and enjoy!