2 pounds tripe 1 calf's foot 1 pound frozen posole (similar to white hominy, may substitute it) 1 large onion, chopped 3 cloves garlic 1 dried mild red chile 1/2 teaspoon oregano salt and pepper, to taste
Cut the tripe into bite-sized pieces. Soften the chile in hot water. Remove the stem and seeds (if desired) and mince. Throw everything into the crock pot and cook all day.
Serve in soup bowls with fresh minced serrano chile peppers, minced onion, small-dice fresh cabbage, and dried oregano.
347 calories, 18 grams fat, 10 grams carbohydrates, 33 grams proteinper serving. This recipe is low in carbs.