In a large pot, add the beef tripe and pork shoulder. Cover with water and bring to a boil. Reduce heat and simmer for about 2 hours or until the meat is tender. Skim off any foam that rises to the top.

Add Flavor

Add chopped onion, minced garlic, oregano, chili powder, salt, and black pepper to the pot. Stir to combine and let simmer for an additional 30 minutes.

Add Hominy

If using dried hominy, soak it overnight and cook it separately. Once cooked, add it to the pot with the meat. If using canned hominy, drain and rinse it before adding it to the pot. Simmer for another 15 minutes to heat through.

Serving

Serve with Toppings

Ladle the menudo into bowls and top with shredded cheese, chopped cilantro, diced onions, lime wedges, and sliced avocado. Serve hot.