Beef Tripe Soup

Ingredients:

2 pounds beef Tripe, cut into 1-1/2-inch pieces
2 pounds calves feet, cut into quarters
2 cans (14 to 14-1/2 ounces each) beef broth
2 cups water
1 large onion, cut into quarters
1 medium jalape?o pepper, finely chopped 
6 cloves garlic, minced

Spices:

1 tablespoon ground cumin
2 teaspoons dried Mexican oregano leaves
1 teaspoon salt
1 teaspoon ground black pepper
3 cups cooked dried hominy
2 tablespoons chopped fresh cilantro

Toppings:

Chopped onion
Lime wedges
Hot chili powder 
Chopped fresh cilantro

1. Place tripe and calves feet in stockpot; cover with beef broth and water. Add onion quarters, jalape?o, garlic, cumin, oregano, salt and black pepper; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until tripe has translucent appearance and is very tender.

2. Remove calves feet with slotted spoon; discard. Skim fat from cooking liquid. Stir in hominy and 2 tablespoons cilantro; bring to a boil. Reduce heat; continue simmering, uncovered, 5 minutes.

3. Ladle into bowls. Garnish with Toppings, as desired. (Makes 8 servings).

Cook's Tip:  Three cups canned, drained hominy may be substituted for cooked dried hominy.

Source: US Meat Export Federation.