by Ariadna Tanguma

Note:  In Mexico this is called Menudo. In Panama it is said to have mystic healing properties and is often served for breakfast to those who have had a little too much Ron Cortez or Panama Beer the night before and are suffering the consequences.


6 lbs tripe, washed thoroughly in hot water and cut in 1-inch pieces or 1/2 X 2 inch strips
1 gal water
2 large onions, chopped
4 cloves garlic
1 tbs salt
1/2 tsp black pepper
4 ancho chiles, dried
1 tbsp fresh cilantro leaves, chopped fine
3 (14 1/2 oz) cans yellow hominy, drained
lime wedges


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

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