Preparation:
Cut up tripe into small pieces, removing as much fat as possible, your butcher will cut the pig feet, rinse well in cold water. Peel garlic and mesh (use blender). Put meat, garlic and salt, in big pot with the water, bring to a boil and turn to simmer for 2 1/2 hours. Remove stems and seeds from chile pods, rinse well, cover with water and simmer for 25 minutes. Cool and remove all water and simmer for 25 minutes. Cool and remove all the skin you can. Put it in the blender. After you simmer the meat for 2 1/2 hours, skim off as much fat you can, add chile ancho, oregano and white hominy; simmer 45 minutes more, or until tender. Serve with corn tortillas or crackers, chopped onions, picante sauce and wedges of lemon. |
