© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Adapted from Authentic Mexican by Rick Bayless.
For the soup:
2 pounds beef honeycomb tripe
1 tablespoon salt
1 large lime
2 cow's or pig's feet, split lengthwise
6 cloves garlic, peeled and chopped
½ medium onion, chopped
2 teaspoons dried oregano
4 medium (about 1.3 ounces total) dried chiles cascabeles norteņo, or California/ New Mexico chiles, stemmed, seeded, and deveined
½ teaspoon cumin seeds, freshly ground
1 teaspoon salt
For the condiments:
To prepare the tripe:
Wash the tripe thoroughly in warm water. Place it into a large bowl, sprinkle with the lime juice and salt, and scrub vigorously. Let stand 30 minutes; then wash the tripe again in warm water. Slice the tripe into small pieces, approximately 2 inches in length by ½ inch wide. Place the tripe in a large stockpot, cover with water, and bring to a boil. Simmer for 10 minutes and then drain.
To make the soup:
Return the tripe to the pot and add the cow's or pig's feet. Add about 3 quarts water and bring to a boil, skimming off the impurities that rise to the top. Add 4 cloves of the garlic along with the chopped onion and oregano. Cover partially and simmer until the tripe is very tender, about 3 hours. During the last half hour of cooking, remove the pigs' feet and reserve for another use.
To start the chile infusion:
During the last half hour of simmering, heat a heavy skillet. Tear the chiles into pieces and toast them for a few seconds on each side, until they blister and darken slightly. Place the pieces in a bowl and submerge in boiling water. Cover with a lid and soak for 30 minutes.
Drain the chiles in the bowl and place them into a blender with the remaining cloves of garlic and the ground cumin. Add a ladle of the simmering broth, and blend until smooth. Add the chile-broth back into the soup, and simmer for 30 minutes.
Serve the piping-hot soup with the condiments, to be used according to personal taste.