---------- Recipe via Meal-Master (tm) v8.02
  Categories: Mexican, Soups
       Yield: 8 servings
            Jim Vorheis
       1 sm (about 2 lbs) beef or calf’s
            -foot, split
            Horizontally and cut into 6
       1 sm Head of garlic, unpeeled and
            -cut in half
       1 md White onion, roughly sliced
       1 tb Sea salt
       2 lb Tripe
     3/4 lb (4 1/2 to 5 cups) dried
            -hominy, cooked and
            Flowered plus cooking water
            Crumbled chile piquin
            Finely chopped white onion
            Roughly chopped cilantro
            Lime quarters
   Put the calf’s food pieces, garlic, onion, and half
   the salt in a large pan.  Put the tripe on top with
   the remaining salt, cover the pan, and cook over very
   low heat so that is simmers for about 3 hours. Strain
   the meat, reserving the broth, and cut the tripe into
   small squares ~ about 1 1/2 inches.  Remove the bones
   from the calf’s foot and chop the flesh roughly.
   Return the meats to the pan with the broth, the
   flowered hominy, and the hominy cooking water. Taste
   for salt and continue cooking over very low heat for 1
   hour. Serve in deep bowls with flour tortillas,
   passing around the toppings.