Make a Flavorful Menudo as Authentic as the Original

Gather the ingredients. In a large Dutch oven, place the tripe, knuckle, water, onions, garlic, salt, coriander, oregano, crushed red pepper, and black pepper. Bring to a boil. Reduce the heat and simmer, covered, for 3 hours, or until the tripe has a clear, jelly-like appearance and the veal is very tender. Remove veal knuckle from the pot. When cool enough to handle, remove the meat from the bones, discard the bones, and chop the meat. Return the chopped meat to the soup along with the undrained hominy. Bring to a boil, reduce the heat, and simmer, covered, for 20 minutes longer. Portion into heated bowls and serve with pequin chiles or crushed red pepper to taste. Garnish with lime wedges. Serve and enjoy!