Tripe Soup

• 1 calf's foot (about 1-1 1/2 pounds)
• 2 pounds honeycomb tripe
• 1 large onion
• 3 cloves garlic, peeled
• Coarse salt and freshly ground pepper to taste
• 3 large chilis anchos
• 1 large chili poblano, roasted and peeled or 2 canned, peeled green chilis
• 1 1/2 cups canned hominy (1 pound), drained
• 1 scant teaspoon oregano

1. Have the butcher cut the calf's foot into 4 pieces.
2. Cut the tripe into small squares.
3. Put them into a large saucepan with the onion, garlic, salt and pepper.
4. Cover with 4 quarts water and bring to boil.
5. Lower the flame and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft.
6. Meanwhile, toast the chilis well.
7. Slit them open and remove the seeds and veins.
8. Grind them dry to a fine powder.
9. Add it to the saucepan as the meat is cooking.
10. Remove the seeds and veins from the chili poblano, cut it into strips and add to the meat while it is cooking.
11. Remove the pieces of calf's foot from the pan, and when they are cool enough to handle strip off the fleshy parts.
12. Chop them roughly and return them to the pan.
13. Add the hominy and continue cooking the soup slowly, still uncovered, for another 2 hours.
14. Add salt as necessary.
15. Sprinkle with oregano and serve.

s foot, honeycomb, onion, garlic, salt, chilis anchos, chili poblano, hominy, oregano

Taken from cooking.nytimes.com/recipes/1045 (may not work)