Rinse tripe under cold water and cut into 1-inch pieces. Transfer to large saucepan.
Add 8 cups water and salt to large saucepan and set over high heat. Bring to a boil. Cover, reduce heat to low and simmer, stirring occasionally, for 2 hours or until tripe is tender and just slightly chewy. Drain.
In another large saucepan set over medium heat, add oil. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in hominy, broth, potatoes and enchilada sauce; bring to a boil. Stir in tripe. Bring back to a boil. Reduce heat to medium-low; simmer, stirring occasionally, for 40 to 45 minutes or until tripe is very tender.
Meanwhile, prepare rice according to package directions.
Serve tripe with rice. Garnish with cilantro.
Recipe Tip: Serve menudo also with diced chopped onion, squeeze lime juice and hot sauce if desired.