Most Important Step: thoroughly rinse and clean your tripe. It may seem tedious, but it prevents you from serving embarrassing gritty menudo. (Yes this happened to me)

Cut Tripe into approximately 1 inch squares. (Think bite size)

Grab your large (largest) stock pot and fill halfway with water. Slice onion in half. Add your tripe, 2 bay leaves, 4 garlic cloves, and the sliced onion to the water. Boil tripe for 2 hours.

Chiles: Cut the stems from your chiles, open them up to remove & discard the seeds and vein from the inside. Place Chiles and 2 cloves of garlic into a small pot. Boil Chiles for 10 minutes.

Remove Chiles and garlic cloves from pot and add to blender. Add 1.5 cups of water from tripe pot, oregano, and cumin. Blend ingredients until pureed. Discard water used to boil the chiles- and use the pot for the next step

Use your pot from boiling the Chiles, and place a metal strainer on the top. Pour your Chile puree into the strainer. The goal is to siv out all of the pieces that didn't puree. You may need to use more juice from the tripe to help the puree siv through. At the end of this process you'll have a residue paste in your metal strainer of Chiles to discard.

Add Chile puree to tripe pot. At this time you can add more water if you wish. Rinse and drain hominy and add to the pot.

Stir, cover and Cook for an additional 35-40 minutes. Your tripe is finished when you can easily cut into it with a spoon.

Serve into bowls, cover with garnishes to taste. My family enjoys their menudo with tortillas.