First, open the can of hominy and pour it into a large pot. Fill the empty can three times with water and add the water to the pot.

Add the whole head of garlic (no need to peel it, as it's easier to remove later) and the half onion to the pot.

When the water is a bit warm, add the beef feet. After one hour, add the tripe and let it boil for 2 more hours. Once it's boiling, add salt to taste and a small tablespoon of bouillon.

After 2 hours, check that the tripe and beef feet are tender. If they are, it's ready.

When serving, top with chopped onion, a little chopped fresh mint, and chopped jalapeño. Enjoy!