Menudo Tripe Soup Veracruz Style

Ingredients

• 3 Lbs. menudo tripe, cut into squares
• 8 Cups of water
• 4 Garlic cloves
• ½ of a medium onion
• 1 Bay leaf
• For the stew:
• 2 Tablespoons of oil or lard
• 8 oz. of ham
• 6 oz. of chorizo 2 links
• 1 Lb. of tomatoes
• 1/3 of an onion
• 1 Garlic clove
• ¼ Teaspoon of cumin
• 2 Ancho peppers deseeded, roasted, and soaked
• 2 Cans of garbanzo beans drained
• 2 Tablespoons white vinegar or white wine
• Salt & pepper to taste
• Lime wedges and Mexican oregano to season at serving time as needed

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