Menudo - cooking recipe

Ingredients

1 pkg. 4 to 6 oxtails
2 large cans white hominy, or 1 pkg. fresh
1 pigs feet (for flavor)
3 c. cut-up tripe
1 container (1 lb.) frozen red chili
1 c. diced onion
1 lemon, cut in wedged slices
saltine crackers

Preparation

Combine first four ingredients in a pot, with approximately 12 to 15 cups water, on low to medium heat, until meat and hominy (if using fresh) are done (approximately 4 hours).
Add chili and stir well.
Serve onions and lemon wedges (for juice) in separate bowls as an option.
Serve with crackers on side.
Yields approximately 3 to 4 servings.