Source of Recipe
This is a rich full bodied soup often found in Mexico. It is thought of much as Americans think of Chicken Soup. The next best thing to a Mother's love and its believeed to be a great cure for a hangover.
List of Ingredients
3 lbs. tripe
3 lbs. posole, frozen
3 lbs. pigs feet *
1 lg. onion, diced
1 bunch green onions, cut up
1 bunch cilantro chopped
2 tbls. leaf oregano flakes(not powder)
2-3 tsp. each of black pepper AND red pepper flakes
1 head of garlic (head, not clove)
*I recommend you have the butcher cut the pigs feet into quarters so they not only cook faster, but the flavor penetrates the soup better.
1-Thoroughly wash the tripe and pigs feet under cold running water.
2-Remove all the excess fat from the tripe and cut into pieces no larger than 1 inch.
3-Throroughly rinse the posole in cold water.
4-Combine all ingredients in a large stockpot. Cover with cold water. Bring to a boil then reduce heat and simmer slowly until the posole opens and is cooked, but not overcooked. Remove the spice bag containing the oregano.
5-Chill soup and remove grease from the top.
6-Reheat and serve with chopped fresh cilantro, chopped fresh green onions, fresh limes quartered, and your choice of either corn or flour tortillas which have been heated. If you don't have an appropriate tortilla keeper, just wrap them in foil and then in a towel to keep them warm for serving.