Clean and cut the beef tripe into small pieces. In a large pot, combine the tripe, pig's feet, and about a gallon of water. Add salt, garlic cloves, whole onion, cilantro or oregano, and half of the chili powder or Menudo Mix. Simmer gently for 3 to 4 hours, until the tripe and pig's feet are tender, skimming off white foam periodically and adding water as needed to maintain consistency.

Stir in the remaining chili powder or Menudo Mix and the drained canned hominy. Simmer for a few more minutes until hominy is heated through. Serve hot with lemon wedges, chopped onion, and hot peppers as garnishes, and warm corn tortillas on the side.