Ingredients
6 pounds of tripe, cleaned and cut in 1-inch pieces
1 gallon of water
2 medium onions, chopped
2 cloves garlic
1 tablespoon salt
1/2 tablespoon pepper
2 ancho chiles
1 tablespoon fresh cilantro leaves
7 cups cooked hominy
lime wedges for garnish
Preparation
Place tripe, water, onions, garlic, salt and pepper in a large kettle and simmer over low heat for about 2 hours, skimming fat as necessary. Toast the chiles well. Slit them open and remove seeds and veins. Grind them until they are very fine and add to the kettle. Add cilantro and simmer for another 2 hours. Add hominy and cook another 30 minutes. Serve with lime wedges.
