From the kitchen of Emma Avina:

4 lbs tripe   (3 lbs honeycomb and 1 lb regular)

2 large cans white hominy  (soak in lemon juice)

Beef feet with gelatin

1 whole onion  (skim onion before adding chile)

4 cloves Garlic crushed

1 – Can Red Chile Sauce

Salt and Pepper to taste


Take tripe and trim fat off the back side of the meat, rinse with hot water.  Roll meat up and cut into strips, then cut into pieces.  Cover tripe with water about 2 inches to cover, drop in onion and garlic.  Bring to boil then simmer until meat is tender, about 4 to 5 hours. Skim fat off, if any and onion.  Add chile and hominy.  Add garnishes to preference.


Serve with onion, cilantro, lemon, oregano and red chile.



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