2 1/2 pounds Tripe
1/2 Calf's Foot
1/3 Cup Vinegar
Cold Water
2 Cloves Garlic
1/2 Small Onion
3 Quarts Water
Salt
1 1/2 Cup Hominy
1 Cup Red Chile Sauce
Finely Chopped Green Onions
Chopped Cilantro
Lemon Wedges
Heated Corn Tortillas
Red Chile Puree
8 California Chiles
2/3 Cups Water
Method
+ Scrape fat from tripe and cut trip into 1 inch squares
+ Place tripe and calf's foot in a large bowl
+ Add vinegar and cold water to cover and let stand for 3 hours
+ Drain and rinse thoroughly
+ Place in large pot with garlic and onion and cover with (about 3 quarts) water and salt to taste
+ Bring to a boil and reduce heat
+ Cover and simmer for about 6 hours until tripe is tender, skimming foam from surface as needed, and adding water if needed
+ Add hominy and red chili puree during last hour of cooking
+ Serve green onions, cilantro, lemon, and tortillas separately
+ Makes 10 servings
