Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Jim Vorheis 2 lb Tripe
1 sm (about 2 lbs) beef or calf's 3/4 lb (4 1/2 to 5 cups) dried
-foot, split -hominy, cooked and
Horizontally and cut into 6 Flowered plus cooking water
-pieces Topping:
1 sm Head of garlic, unpeeled and Crumbled chile piquin
-cut in half Finely chopped white onion
Horizontally Roughly chopped cilantro
1 md White onion, roughly sliced Lime quarters
1 tb Sea salt

Put the calf's food pieces, garlic, onion, and half the salt in a large
pan. Put the tripe on top with the remaining salt, cover the pan, and cook
over very low heat so that is 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 around the toppings.

The Art of Mexican Cooking From the collection of Jim Vorheis

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