INGREDIENTS

INSTRUCTIONS

TOPPING
Put the calf's foot pieces, garlic, onion, and half the salt in a large
pan.  Put the trip on top with the remaining salt, cover the pan, and cook
over very low heat so that it simmers for about 3 hours.
Strain the meat, reserving the broth, and cut the tripe into small squares
....about 1 1/2 inches.  Remove the bones from the calf's foot and chop the
flesh roughly.  Return the meats to the pan with the broth, the flowered
hominy, and the hominy cooking water.  Taste for salt and continue cooking
over very low heat for 1 hour.  Serve in deep  bowls with flour tortillas,
passing the topping for each to serve al gusto.
**You can buy canned hominy, but it is already cooked and tends to become
mushy.  In almost all Latin American markes you can find prepared  hominy,
ready for the final cooking and flowering, in the refrigerator or freezer
cases.
Cooking and Flowering of Hominy
1/2 pound whole dried hominy, witih pedicel (con cabeza) 1 1/2 rounded
teaspoons powdered lime
Put the whole hominy into an enamel or stainless-steel pot and add enough
cold water to come about 2 inches above the surface of the corn.   Set over
medium heat.  Dilute the powdered lime with about 1/2 cup cold water and
add to the pot through a fine strainer, pressing out the lumps with a
wooden spoon.  The water will become slightly milky.  Cook the corn until
it comes to a simmer (the skins of the kernels will now be bright yellow)
and continue cooking, covered, until the skin can easily be slipped off the
kernels ..... about 20 minutes.  Remove from the heat and set aside to cool
off.  When the corn is cool enough to handle, drain, and put into cold
water, rubbing the kernels through your hands until the skins have been
cleaned off.  Skim off the skins and discard; rinse the corn once more.
With the tip of a paring knife or a strong thumbnail, remove the pedicels.
When all the corn has been cleaned, add enough fresh water to come about 3
inches above the surface of the corn, cover, and bring to a fast simmer.
Continue cooking until the corn is tender and has opened up like a cupped
flower ... about 1 1/2 to 2 hours, depending on how old the corn is.  When
cooked, always reserve the cooking water and add it with the corn to the
soup.
Recipe By     : plgold@ix.netcom.com (Pat Gold)
Posted to EAT-L Digest  6 October 96
Date:    Mon, 7 Oct 1996 13:59:16 -0500
From:    LD Goss <ldgoss@METRONET.COM>
NOTES : Source: The Art of Mexican Cooking by Diana Kennedy

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