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3 pounds tripe
3 pounds nitamal (hominy) frozen, not canned
3 pounds pigs feet (not calves) cut into quarters
1 large onion
1 bunch green onions, cut into 1/4" pieces
1 bunch of cilantro chopped
2 tablespoons oregano
1 tablespoons black pepper
1 tablespoon red pepper flakes
1 head garlic
2 tablespoons salt

Wash tripe thoroughly, remove excess fat and cut into bite-sized pieces. Wash nixtamal and pigs feet well and combine all ingredients in a large pot with enough water to cover. Bring to boil and simmer slowly until corn opens and is cooked (not overcooked).

Skim off grease; it is best if you can refrigerate it in order to remove all grease.

Serve with fresh cilantro, chopped green onion, chiltpin, limon (lemon) and toasted bolillos

Buen Provecho!!

Submitted by: Christine Orona
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