Ingredients Jump to Instructions ↓

  1. Jim Vorheis

  2. Roughly chopped cilantro

  3. Finely chopped white onion

  4. Crumbled chile piquin

  5. Topping:

  6. Flowered plus cooking water

  7. hominy, cooked and 3/4 lb (4 1/2 to 5 cups) dried

  8. 2 lb Tripe

  9. 1 tb Sea salt

  10. 1 md White onion, roughly sliced

  11. Horizontally

  12. cut in half 1 sm Head of garlic, unpeeled and pieces Horizontally and cut into 6

  13. foot, split

  14. 1 sm (about 2 lbs) beef or calf's

  15. Lime quarters

Instructions Jump to Ingredients ↑

  1. Put the calf's food pieces, garlic, onion, and half the salt in a large pan.

  2. 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.

  3. Strain the meat, reserving the broth, and cut the tripe into small squares ~ about 1 1/2 inches.

  4. Remove the bones from the calf's foot and chop the flesh roughly.

  5. Return the meats to the pan with the broth, the flowered hominy, and the hominy cooking water.

  6. Taste for salt and continue cooking over very low heat for 1 hour.

  7. Serve in deep bowls with flour tortillas, passing around the toppings.

  8. The Art of Mexican Cooking From the collection of Jim Vorheis


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