6 pounds tripe — cut in 1-inch pieces
1 gallon water
2 medium onions — chopped
2 cloves garlic
1 tablespoon salt
1/2 teaspoon black pepper
2 ancho chiles
1 tablespoon fresh cilantro leaves
7 cups hominy, yellow — cooked
lime wedges — for garnish
For starters, you must place the tripe, water, onions, garlic, salt, and pepper in a large kettle and let it simmer over low heat for about two hours, skimming fat as necessary. Next, you must toast the chiles well. Then you slit them open and remove the seeds and veins. You must grind them until they are very fine and then you add them to the kettle. Continuing, you can add the cilantro and let it simmer for about two hours. At last, you can add the hominy and cook for another thirty minutes. Finally, it is a good idea to serve with lime wedges. This recipe will serve from ten to about twelve people