Ingredients:
- 2 pounds beef tripe (I like to buy this whole)
- 2 pounds honeycomb (I like to buy this whole)
- 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).
- Enjoy 😀
