2
1/2 Pound Tripe
1/2
Calf's foot
1/3
Cup Vinegar
Cold
water
2
Cloves garlic
1/2
Small Onion
3
Quart Water (approx.)
Salt
1-1/2
Cup Hominy
Red
Chile Puree (see below) OR 1 cup canned red chili sauce
Finely
chopped green onions
Chopped
cilantro leaves
Lemon
wedges
Corn
tortillas, heated
Red
Chile
Puree:
8 California chilies (1/4
lb)
2/3
Cup Water
Scrape
off any fat from tripe. Cut tripe into 1-inch squares. Place tripe and calf's
foot
in a large bowl. Add vinegar and cold water to cover generously. Let stand 3
hours.
Drain. Rinse tripe and calf's 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.
Makes
10 to 15 servings. Red Chile
Puree: Remove stems from chilies. Break
chilies
open and rinse out seeds. Place in a saucepan with water to cover. Bring to
a
boil.
Continue
to boil until chilies are softened, about 5 minutes. Drain; discard water.
Place
chilies in blender; puree. Add enough water to make puree the consistency
of
tomato sauce. Press pureed chilies through a sieve to remove bits of peel.
Makes
about 1 cup.
Variation:
Substitute 1 1/2 cups nixtamal (cooked dried corn) for canned hominy.
Combine
with soaked tripe and calf's foot, garlic, onion and water. Cook as
directed above.