Part 3/6:
In a large pot (at least 5.5 quarts), bring water to a boil. Once boiling, add in the rinsed honeycomb tripe, beef feet, and salt. Allow it to reach a second boil, then skim off any impurities that appear on the surface.
Now, it’s time to add more flavor. Incorporate the soaked hominy, an onion, a head of garlic, bay leaves, epazote (a traditional herb used in Mexican cooking), and either a tablespoon of menudo mix or oregano. Lower the heat to medium-low and cover the pot, letting everything simmer for two hours.