After removing beef tripe from packaging, slice it into bite size pieces. Transfer tripe to a colander and rinse it several times under cold water. If there is minimal odor, transfer to the pressure cooker.
Cover tripe with 12 cups of water. Add onion, garlic, bay leaves, juice of 1 lemon and salt to taste. Drizzle in the oil. The oil is to prevent the tripe from foaming up too much when using the pressure cooker. Lock and secure the lid onto the pressure cooker and turn heat to high.
After about 11-13 minutes the pressure cooker should lock the safety valve and it's fully up to pressure. Once it starts releasing rapid steady pressure, turn the heat down to below medium. Set you timer for 35 minutes.
While menudo is cooking, prep your garnishes. Cover and set aside.
After the timer goes off on the pressure cooker, carefully remove it from the heat. Let it cool and sit until safety valve releases and it's safe to open. Once open, remove the onion, garlic and bay leaves.
Return the pot with menudo back to medium heat. Mix in the 2 tsps of oregano, chile sauce and maiz(hominy), if using. Let it come up to a simmer then taste for salt. Continue cooking at a steady simmer for 25-30 minutes.
Ladle menudo into large bowls. Garnish to your liking. Serve with warm corn tortillas or fresh bolillo rolls. Depending on how big you serve the bowls, you can get up to 6 servings.