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

Pancita

Guerilla Culinary @ The Underground Kitchen

Ingredients

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

Method

4 to 5 hrs.
  1. Edit

    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. Edit

    Be sure to cut the tripe in 1 inch pieces.

  3. Edit

    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. Edit

    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. Edit

  9. Edit

    Add potatoes.

  10. Edit

    Add carrots

  11. Edit

    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. Edit

    I like to top mines with empanadas and egg.

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