Mondongo

Ingredients

• 6 lbs tripe, washed thoroughly in hot water and cut in 1-inch pieces or ½ x 2 inch strips
• 1 gallon water
• 2 large onions, chopped
• 4 cloves garlic
• 1 tbs salt
• ½ tsp black pepper
• 4 ancho chiles, dried
• 1 tbsp fresh cilantro leaves, chopped fine
• 3 (14½ oz) cans yellow hominy, drained
• lime wedges

Procedures

1. 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.
2. Toast the chiles well, using care not to burn them. Remove seeds and veins,if desired, and grind fine. Add powdered chiles and cilantro.
3. Simmer for an additional two hours. Add the hominy and cook for another thirty minutes. Serve with lime wedges. Serves 10 - 12