2 pounds beef feet (I ask for more bones than meat)
1 cup coarse sea salt
5 limes
1/2 cup vinegar
6 L water
1 (6 pound) can hominy
1 medium onion
2 heads garlic
4 bay leaves
1 teaspoon all spice
1 1/2 tablespoon salt
12 chili california
1/4 onion
1 tablespoon oregano
Optional to serve: onion, limes, cilantro, chili de arbol, oregano
fill a large pot with 6L of water (my pot is 11 inch in diameter and 8 inches tall)
Add 1 L of cold water and 1/2 cup of vinegar into a large bowl
Cut the fat off the tripe, cut into 2 inch pieces and place into vinegar solution
Place pig feet into vinegar as well
Clean the honeycomb by scraping excess fat off with a knife and cut into approx 1 1/2-2 inch pieces
Drain the meat and rinse with warm water
Place the pig feet into your pot
Add 1/2 of the salt mixture to the meat and squeeze it to exfoliate the meat until you can no longer feel the grit from the salt
Rinse with warm water, clean with the remaining salt, and rinse once again
Drain all the water from the meat and the juice from the 5 limes as well as the whole limes to deodorize the meat
Mix and let the mixture sit for about 5 minutes. Drain the juice and rinse with warm water
Add the meat, the whole medium onion peeled, bay leaves, salt all spice and the 2 heads of garlic (peel the first layers of skin off) into the pot and cook for 3 1/2 hours
Prepare the chilis by cutting off the stem, cutting a slit on one side and removing the seeds
Rinse off the chilis to remove any dirt
After 1 hour of cooking the meat add the broth the chilis in a large bowl. Let sit for an hour more
After 2 1/2 hours of cooking remove the allspice(they should be floating on top), onion, bayleaves and garlic from the pot
In a blender add the cooked peppers, the broth removed from the pot, 2 garlic cloves, 1 tablespoon oregano, the onion removed from the pot, 1/2 head of the garlic removed from the pot, and 1 cup of the hominy . Blend until well combined into a sauce (I removed approximately 2 -2 1/2 cups of broth from the pot. If you feel the sauce is too thick add more broth until you achieve the desired consistency)
Add the hominy and sauce mixture into the pot and cook for 1 more hour for a total cook time of 3 1/2 hours
Fry the chili to arbol into a small pan for about 2 minutes (until they turn a darker red color)
When your meat and hominy is all done cooking serve in a bowl and top with cilantro, onion, oregano, lime and chili de arbol (this adds a spicy kick).
