- 2.5 pounds of tripe cut into small squares
- 1.5 pounds of calf's (or pig's) foot cut into 4 pieces
- 1 onion cut in half
- 1 head of garlic + 2 garlic cloves
- 3 cups of cooked hominy (pozole), drained and rinsed
- Salt to taste
- 10 cup of water
- 6 dried Pasilla peppers washed and with seeds removed
- 6 dried Guajillo peppers washed and with seeds removed
- Garnish: dried Oregano, chopped onions, chopped cilantro, 8 sliced limes, crushed red peppers
- bread rolls or corn tortollas.
- Slow cook in a pot of water the 12 peppers and 2 garlic cloves until the peppers soften about 30 minutes.
- Blend the peppers and garlic cloves along with about 1/2 cup of the water they have been cooked in. Strain this mixture and set aside.
- In a large pot with about 10 cup to 12 cup of water put the calf's foot and tripe along with the onion cut in half and head of garlic, 1 whole lime, halved and bring to a boil.
- As it commences to boil skim off the foam that forms.
- Cover the pot and continue cooking for approx. 3 hours until the meat softens. You could also use a Crock pot and set it in low for 6 hrs.
- Remove onion, lime garlic and beef foot from pot. When beef foot cool enough to handle, discard bones; chop meat and return to soup. Add the blended and strained mixture -step No. 2.
- Add the can of cooked hominy, then season with salt and allow to boil for an additional 15 minutes.
- Serve with each serving accompanied by small dished portions of dried oregano and fresh chopped onion, cilantro, sliced lime, crushed red peppers and eaten with bread rolls or warm corn tortillas .
It can be stored in the refrigerator for several days and freezes well, preserving its flavor.