2 1/2 lb Tripe
1/2    Calfs foot
1/3 c  Vinegar
Cold water
2    Cloves garlic
1/2 sm Onion
3 qt Water (approx.)
Salt
1 1/2 c  Hominy
Red Chile Puree (see below)
-OR 1 cup canned red chile
Sauce
Finely chopped green onions
Chopped cilantro leaves
Lemon wedges
Corn tortillas, heated
Red Chile Puree:
8    California chiles (1/4 lb)
2/3 c  Water

Scrape off any fat from tripe. Cut tripe into 1-inch squares. Place tripe
and calfs foot in a large bowl. Add vinegar and cold water to cover
generously. Let stand 3 hours. Drain. Rinse tripe and calfs foot
thoroughly. Place in a large pot. Add garlic and onion. Pour in water to
cover ingredients plus 1 to 1 1/2 inches, about 3 quarts. Add salt to
taste. Bring to a boil; reduce heat. Cover and simmer about 6 hours or
until tripe is tender. After 1 hour, skim foam from surface of soup. Skim
again as needed. Add more water if liquid evaporates. Prepare Red Chile
Puree. Add hominy and Red Chile Puree during last hour of cooking. Ladle
into large bowls. Serve chopped green onions, cilantro, lemon wedges and
hot corn tortillas separately. Makes 10 to 15 servings. Red Chile Puree:
Remove stems from chiles. Break chiles open and rinse out seeds. Place in a
saucepan with water to cover. Bring to a boil. Continue to boil until
chiles are softened, about 5 minutes. Drain; discard water. Place chiles in
blender; puree. Add enough water to make puree the consistency of tomato
sauce. Press pureed chiles through a sieve to remove bits of peel. Makes
about 1 cup. Variation: Substitute 1 1/2 cups nixtamal (cooked dried corn)
for canned hominy. Combine with soaked tripe and calfs foot, garlic,
onion and water. Cook as directed above.