Ingredients:
3 lb tripe
3 lb pigs feet, cut into quarters
3 lb hominy, frozen
1 large onion, chopped
1 bunch green onions, cut into 1/4″ pieces
1 bunch of cilantro, chopped
2 Tbsp. oregano
1 Tbsp. red pepper flakes
4 cloves garlic, minced
salt and pepper, to taste

Preparation:

1. Scrape off any fat from tripe; cut tripe into 1-inch squares.
2. Combine with all other ingredients in a large pot. Pour in water to cover ingredients plus 1 to 1 1/2 inches.
3. Cover and simmer until tripe is tender and corn opens. Skim off grease.

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Tags: mexican