- 3 lbs honeycomb tripe
- 2 lbs pigs feet
- 1 large onion, peeled and chopped
- 1 ancho chile, roasted, seeded, peeled and coarsely chopped
- 2 poblano chiles, roasted, seeded, peeled and coarsely chopped
- 2 cups dried hominy
- 5 garlic cloves, peeled and chopped
- 1 tablespoon oregano
- 5 peppercorns
Drain hominy and place into a large pot. Cut tripe into bite-size pieces and add into pot. Add pigs feet, onion, oregano, garlic and peppercorns. Cover with 2-3 inches of water and bring to a boil. Reduce to a simmer and cover. Simmer for 2 hours. Add in chiles, cook for an additional hour and then serve hot.
You may remove the pigs feet, remove the meat from them and replace the meat back into the pot before serving.
Serve this soup with tortillas and chopped onion and cilantro.