Cut honeycomb tripe to bite-size pieces and trim off any fat. If your tripe is frozen, do this part after you boil it and it cools down.

Bring to a boil a gallon of water with 1/4 cup of apple cider vinegar. If the smell of the boiling honeycomb tripe bothers you, try squeezing a full lemon in with the boiling water to cut down on the smell.

Wrap elk shanks with twine to keep meat connected to the bone. Add 2 lbs of honeycomb tripe, 5 split pigs feet, and elk shanks to the pot of boiling water. Boil for 20 minutes. Drain and set aside.

Meanwhile, in a larger pot start to boil 1 ½ gallon of water (there are 16 cups per 1 gallon).

Add 1 chopped onion, 4-5 diced garlic cloves, 2 bay leaves, 1 3oz package of chile molido puro powder (sometimes labeled Menudo mix molido), 1 25oz can hominy (not drained), 2 tbls oregano, 1 tbls salt, and 1 tbls cumin.

Add in tripe, pigs feet, and elk shank. Cover and simmer for 2 ½ hours.

After simmering for 2 ½ hours, remove elk shanks, remove the twine, chop meat, and add back to the pot. Scoop out bone marrow from the elk bones, set aside to smear on your tortillas later. Toss the elk bones to the dog.

Tear off the tops off of 10 dried chilis, break in half, and empty out seeds. Warning, even though they are dried, they still have heat and will do the same to your skin as cutting fresh peppers… wear gloves to keep your eyes and lips from burning later.

Add the chilis to a small pot, add a beef bouillon cube, cover with water, and boil for 10 minutes. Let cool for 10 minutes.

Blend chili mix to make it finer, and then add to the Menudo pot and stir. Cover and let simmer for 1 more hour.

Prep toppings: slice lime, chop an onion, chop cilantro, pull out the oregano and red chili pepper flakes, lay out the sour cream and hot sauce, and warm the tortillas.

Serve the Menudo in a bowl with a good mix of the hearty ingredients in the soup and have the toppings available for people to add as they like.