Serves: 4
Total Calories: 457
1. Cut the drained tripe into 1/2-inch squares, and put in a medium pan with water to cover. Bring to a boil then reduce heat and simmer 10 minutes. Drain through a colander and rinse with cold water. Return the tripe to the pan.
2. Add 8 cups of water, the chili powder, salt, oregano, and garlic. Bring to a boil then reduce the heat and simmer, partially covered, 1 hour. Add the pork to the soup. Cook until the pork is very tender, about 1 1/2 hours.
3. Remove the meat to a plate. When cool enough to handle, shred the meat, and discard fat and bones. Return the shredded meat to the soup. Add the hominy, onion, and crushed pepper. Cook about 15 minutes to blend the flavors. Serve hot, sprinkled with green onion and cilantro. Pass lime wedges at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tripe Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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