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Ingredients
  • subheading: For the soup:
  • ½ cup white distilled vinegar
  • 4 cups, plus 5 quarts, water
  • 1 tablespoon, plus 1 teaspoon, kosher salt more to taste
  • 3 pounds beef tripe preferably equal parts honeycomb tripe and book (bible) tripe
  • 2 pounds calves’ feet cut into 2 to 4 pieces, optional
  • ½ white onion
  • 1 head of garlic cut in half horizontally, loose papery outer layer removed
  • 1 teaspoon dried oregano
  • 15 sprigs fresh mint tied with kitchen twine
  • subheading: For the chile puree:
  • 4 dried guajillo chiles stemmed and seeded
  • 2 garlic cloves peeled
  • ½ teaspoon cumin seeds lightly toasted
  • ½ teaspoon coriander seeds lightly toasted
  • subheading: Garnishes:
  • 2 cups coarsely chopped fresh mint leaves
  • 2 cups coarsely chopped fresh cilantro leaves and upper stems
  • 1 cup finely chopped white onion
  • 5 or 6 limes halved
  • Ground or crushed dried chiltepín chile or dried chile piquín or chile de árbol
  • Dried oregano
Steps
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