Salt

1 gallon canned white hominy Juice of 1 medium lemon plus optional extra lemon wedges for serving Freshly chopped cilantro for serving Wash tripe thoroughly and trim off excess fat. Cut into 1-inch squares. Separate pig’s feet at joints. Rinse the cut tripe and pig’s feet and place in large pot. Add water, onions, garlic, chili powder and oregano and season to taste with salt. Cover and let simmer, stirring occasionally. After 4 hours, add hominy and lemon juice, plus more water if needed. Continue to simmer another 2 hours for a total of 6 hours or until meat is tender. To serve, ladle into bowls and garnish with chopped onions, chopped cilantro and pinch of oregano