INGREDIENTS

INSTRUCTIONS

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 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. 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.

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