Recipe ingredients
- 2 1/2 pound tripe
- 1/2 calf foot
- 1/3 cup vinegar
- Cold water
- 2 cloves garlic
- 1/2 small onion
- 3 quart water
- Salt
- 1-1/2 cup hominy
- Finely chopped green onions
- Chopped cilantro leaves
- Lemon wedges
- Corn tortillas, heated
- Red chile puree:
- 8 california chiles
- 2/3 cup water
Recipe method
- Scrape off any fat from tripe. Cut tripe into 1-inch squares. Place tripe and calf foot in a large bowl. Add vinegar and cold water to cover generously. Let stand 3 hours. Drain.
- Rinse tripe and calf foot thoroughly. Place in a large pot. Add garlic and onion. Pour in water to cover ingredients plus 1 to 1 1/2 inches, about 3 quarts. Add salt to taste.
- Bring to a boil. Reduce heat. Cover and simmer about 6 hours or until tripe is tender.
- After 1 hour, skim foam from surface of soup. Skim again as needed. Add more water if liquid evaporates.
- Prepare red chile puree. Add hominy and red chile puree during last hour of cooking. Ladle into large bowls.
- Serve chopped green onions, cilantro, lemon wedges and hot corn tortillas separately.
- Red chile puree:
- Remove stems from chiles. Break chiles open and rinse out seeds.
- Place in a saucepan with water to cover. Bring to a boil.
- Continue to boil until chiles are softened, about 5 minutes. Drain. Discard water.
- Place chiles in blender. Puree. Add enough water to make puree the consistency of tomato sauce.
- Press pureed chiles through a sieve to remove bits of peel.
Other mexican recipes:
Menudo recipe
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