Menudo - cooking recipe

Ingredients

3 lb. tripe, washed well
1 to 2 lb. pork neck bones, pig's feet or beef shins or oxtails
1 whole garlic bulb
1 Tbsp. salt
3 large chopped onions
2 pkg. dry possel or hominy (dried corn)
2 to 3 serrano chilies (whole, not roasted)
2 Tbsp. chili powder
1 Tbsp. cumin
2 chopped Anaheim peppers or hotter ones
1 Tbsp. vinegar
2 Tbsp. chili powder
2 tomatoes, chopped (optional)
2 Tbsp. lemon juice

Preparation

Combine the first 8 ingredients in large pot.
Cover with water; simmer for several hours.
Strain broth; chill reserve hominy.
Break meat off bones and reserve; chill.
When broth can be skimmed, take off fat and add hominy and meat back into broth in pot.
Add the remaining ingredients.
Cook 1 to 2 hours longer, until it \"smells right!\"
Add seasoning as needed.
Serve with side of fresh sage and limes.