Whole Wheat Tortillas
INGREDIENTS:
Jim Vorheis 2 lb Tripe
1 sm (about 2 lbs) beef or calf's 3/4 lb (4 1/2 to 5 cups) dried
-foot, split -hominy, cooked and
Horizontally and cut into 6 Flowered plus cooking water
-pieces Topping:
1 sm Head of garlic, unpeeled and Crumbled chile piquin
-cut in half Finely chopped white onion
Horizontally Roughly chopped cilantro
1 md White onion, roughly sliced Lime quarters
1 tb Sea salt
Jim Vorheis 2 lb Tripe
1 sm (about 2 lbs) beef or calf's 3/4 lb (4 1/2 to 5 cups) dried
-foot, split -hominy, cooked and
Horizontally and cut into 6 Flowered plus cooking water
-pieces Topping:
1 sm Head of garlic, unpeeled and Crumbled chile piquin
-cut in half Finely chopped white onion
Horizontally Roughly chopped cilantro
1 md White onion, roughly sliced Lime quarters
1 tb Sea salt
Put the calf's food pieces, garlic, onion, and half the salt in a large pan. Put the tripe on top with the remaining salt, cover the pan, and cook over very low heat so that is simmers for about 3 hours.
Strain the meat, reserving the broth, and cut the tripe into small squares ~ about 1 1/2 inches. Remove the bones from the calf's foot and chop the flesh roughly. Return the meats to the pan with the broth, the flowered hominy, and the hominy cooking water. Taste for salt and continue cooking over very low heat for 1 hour. Serve in deep bowls with flour tortillas, passing around the toppings.
The Art of Mexican Cooking From the collection of Jim Vorheis
Strain the meat, reserving the broth, and cut the tripe into small squares ~ about 1 1/2 inches. Remove the bones from the calf's foot and chop the flesh roughly. Return the meats to the pan with the broth, the flowered hominy, and the hominy cooking water. Taste for salt and continue cooking over very low heat for 1 hour. Serve in deep bowls with flour tortillas, passing around the toppings.
The Art of Mexican Cooking From the collection of Jim Vorheis