Ingredients:
8 pounds honeycomb tripe, rinsed well and cut into 1-inch squares
2 pounds of beef feet (patas), quartered
3 large yellow onion, diced
3 small heads of garlic, unpeeled, for broth
3 cloves garlic, peeled for red sauce
16 peppercorns
5 pounds of beef tripe, rinsed well and fat trimmed
5 tablespoons of kosher salt, or to taste
5 teaspoons of Mexican oregano, dried
2 bay leafs
15 quarts water
For the Red Chile Sauce
4 dried Arbol chiles
10 dried guajillo chiles
2 cups of chicken stock
2 cans (6 pounds 9 oz) of white hominy, drained
3 tablespoons of ground cumin
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