A traditional Mexican soup made with cow stomach lining (tripe), marrow bones, and pig’s and cow’s feet in a red chile laced broth. Some say it’s the perfect cure for a hangover.
Ingredients for 6 servings
For the tripe:
2 1/4 pounds beef tripe (stomach lining)
1 tablespoon sea salt
juice of 1 large lime
Remaining soup ingredients:
1 large pig’s foot, split lengthwise
1 small cow’s foot, split lengthwise or cut into 1″ cross sections
1 1/2 pounds marrow bones, cut into 1″ cross sections
6 ounces chopped white onion
6 fat garlic cloves, minced – divided
2 teaspoons dried Mexican oregano
1 1/2 ounces dried Cascabel chiles, stemmed, seeded, and deveined
1/3 teaspoon toasted ground cumin
2-3 teaspoons sea salt
1 (29 ounce) can hominy, drained (optional)
To serve:
2-3 small limes, quartered
1 small white onion, chopped smallish
handful fresh cilantro, roughly chopped
dried Mexican oregano
ground chile piquín or cayenne
hot corn tortillas
Read the Instructions here