I added some ground chipotle chili powder and some Mexican oregano. The
broth was tasty. I love hominy anyway so that wasn't a problem. The tripe
was... tripe. Spongy, but the canned version was more spongy than it would
have been if made from fresh. I guess that was to be expected. Still not
impressive enough to make me want to prepare this from scratch.

It did, however, give me an idea for another spicy soup I'll use browned
chorizo rather than tripe. Beef stock; golden hominy or possibly garbanzo
beans; ground chili powder (probably a combo of ground chillies); Mexican
oregano; splash of lime juice; salt as needed... I'll wing it. I'll be
trying that in the next couple of weeks when it cools down a bit.

Judge Jill
--
I used to have a gavel but it broke