Part 5/6:
Let the pot simmer again, allowing the flavors to combine and checking for seasoning. Adjust salt as needed, then cover the pot and let it cook for an additional 30 to 45 minutes. This final simmer is essential for ensuring that the tripe and hominy are fully cooked and tender.
Serving the Dish
Once completed, it's time for the most enjoyable part—serving the menudo! Ladle the soup into bowls, and adorn each serving with fresh lime juice, diced onions, cilantro, crushed oregano, and pepper to taste. Menudo is traditionally enjoyed with warm tortillas or Mexican bread, providing a wonderful contrast to the hearty soup.