Scrape off any fat from tripe. Cut the tripe into 1 inch squares.
Place tripe and
calf's foot in a large bowl. Add vinegar and cold water to cover generously.
Let stand 3 hours. Drain. Rinse tripe and calf's foot thoroughly. Place in a large pot.
Add garlic and onion. Pour in water to cover ingredients plus 1 to 1 1/2 inches, about
3 quarts. Add salt to taste. Bring to a boil; reduce heat. Cover and simmer about 6 hours
or until tripe is tender. After 1 hour, skim foam from surface of soup. Skim again as needed.
Add more water if liquid evaporates.
Prepare Red Chile Puree.
Remove stems from chiles. Break chiles open and rinse out seeds. Place in a saucepan
with water to cover. Bring to a boil. Continue to boil until chiles are softened, about 5 minutes.
Drain; discard water. Place chiles in a blender, add the Gebhardt chili powder, and puree.
Add enough water to make puree the consistency of tomato sauce. Press pureed chiles through
a sieve to remove bits of peel. Makes about 1 cup.
Add hominy and Red Chile Puree during the last hour of cooking. Ladle
into large bowls.
Serve chopped green onions, cilantro, lemon wedges and hot corn tortillas separately.
Makes 10 to 15 servings.
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