Prep 30 mins
Cook 4 hrs
The original Mexicancomfort food... great to nurse a hongover after you celebrate too much on Saturday nights or to just enjoy anytime. We make this for the day after all of our parties, weddings, etc. You'll love it... WARNING: it is a tad bit on the spicy side, but not too bad! If you can eat at most mexican food restaurants without whining, this will be fine for you. If you think mild salsa is hot, maybe try this w/o the pequins and the cayenne. Please review! :)
- 1360.77 g honeycomb beef tripe
- 680.38 g pork knuckles
- 7568.0 ml water
- 3 large white onions, peeled and quartered
- 1 head garlic, peeled and chopped roughly
- 29.58 ml salt
- 14.79 ml oregano
- 4.92 ml cayenne pepper
- 907.18 g hominy, frozen
- 1 bunch green onion
- 22.18 ml red pepper flakes
- 6 dried chile pequins, seeds removed
- 2 (453.59 g) can diced green chilies
- 2 white onions, finely diced
- 2 bunch cilantro, chopped coarsely
- 10 limes, quartered
- Wash tripe thoroughly and cut into bitsize (1") pieces.
- Rinse knuckles and place in pot along with cut up tripe.
- Add water and bring to boil.
- Once boiling, add quartered onions, garlic, salt, oregano, red pepper flakes, pepper, green onions, japones, cayenne, and green chilies.
- Cover and reduce heat to a simmer.
- Cook 3 hours until tripe is almost clear and jelly-like.
- Remove the knuckles, and when cool, remove the meat, chop it & return it to pot.
- Throw out bones from the knuckles.
- Stir in hominy and cook another hour with the pot covered.
- Serve with sides of chopped onion, cilantro, and lime quarters.