Easiest Way to Prepare Quick My version of Pancita (Mexican Tripe and Pigs feet Stew)

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My version of Pancita (Mexican Tripe and Pigs feet Stew).

My version of Pancita (Mexican Tripe and Pigs feet Stew)

Hey everyone, it's me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, my version of pancita (mexican tripe and pigs feet stew). One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

My version of Pancita (Mexican Tripe and Pigs feet Stew) is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. My version of Pancita (Mexican Tripe and Pigs feet Stew) is something which I've loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have my version of pancita (mexican tripe and pigs feet stew) using 13 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make My version of Pancita (Mexican Tripe and Pigs feet Stew):

  1. {Make ready of Soup base ~ 2 pig’s feet 2 pounds honeycomb tripe.
  2. {Prepare 3 of Bay leaves.
  3. {Prepare of Chile paste ~.
  4. {Get 6 of dried guajillo chiles, stems and seeds removed.
  5. {Prepare 1 cup of water.
  6. {Take 1/2 of white onion.
  7. {Prepare 4 cloves of garlic.
  8. {Get of Soup ~.
  9. {Make ready 6 of russet potatoes.
  10. {Take bag of baby carrots.
  11. {Make ready can of black beans.
  12. {Prepare can of lima beans.
  13. {Prepare 1 of Spanish onion.

Instructions to make My version of Pancita (Mexican Tripe and Pigs feet Stew):

  1. MAKE THE SOUP BASE Place the feet and tripe in a large stockpot and fill with enough water to cover by 1 inch. Boil rapidly for 10 minutes, then drain and rinse. Return the pieces and add bay leaves to the pot; fill with enough water to cover by 1 inch. Bring to a boil, then reduce heat to a simmer; simmer until the feet just start to fall apart, about 2 hours. As it simmers, spoon out any accumulated fat or foam on the surface..
  2. Be sure to cut the tripe in 1 inch pieces..
  3. PREPARE THE CHILE PASTE Place the chiles in a small pot of water and bring to a boil. Once boiling, remove the pot of chiles from the heat and let it sit for about 30 minutes. Once cool, blend the chiles and water with the onion and garlic; set aside..
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  7. FINISH THE SOUP Once the feet are tender, add the chile paste, pouring it through a strainer to catch any large chunks or seeds. Add the oregano and simmer until the feet are very tender, about 30 minutes, then remove the feet and set aside to cool and simmer for another 30 minutes as the feet cool. Once the feet are cool, pick out the meat and add it to the soup, discarding the rest..
  8. .
  9. Add potatoes..
  10. Add carrots.
  11. Add the lime juice and season with salt and pepper to taste. Serve with diced white onion, more dried oregano and crushed red pepper for additional spiciness. For the best flavor, refrigerate overnight and serve the next day..
  12. I like to top mines with empanadas and egg..

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