I’ve eaten menudo a number of times thoughout my life and loved that prepared out at the DuPont refinery I retired from. Two of my Hispanic coworkers are graduates of a Houston area culinary school, as well as both working part time at their brother’s Dos Mas Mexican Restaurant in Webster. One of them would prepare the tripe and boil it while the other prepared fresh pico de gallo and chopped lemons. Our friend Helen would prepare her delicious flour tortillas from scratch. Eaten this way the menudo was superb.