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

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, my version of pancita (mexican tripe and pigs feet stew). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

My version of Pancita (Mexican Tripe and Pigs feet Stew) is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. My version of Pancita (Mexican Tripe and Pigs feet Stew) is something which I’ve loved my entire life.

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

The ingredients needed to make My version of Pancita (Mexican Tripe and Pigs feet Stew):
  1. Prepare Soup base ~ 2 pig’s feet 2 pounds honeycomb tripe
  2. Prepare 3 Bay leaves
  3. Take Chile paste ~
  4. Take 6 dried guajillo chiles, stems and seeds removed
  5. Get 1 cup water
  6. Make ready 1/2 white onion
  7. Take 4 cloves garlic
  8. Make ready Soup ~
  9. Make ready 6 russet potatoes
  10. Take bag baby carrots
  11. Take can black beans
  12. Get can lima beans
  13. Take 1 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.
  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.
  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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