Ingredients

• Rumba® Beef Scalded Tripe (2 lbs.)
• 1 lb. Rumba® pork neckbone
• 2 Rumba® pork split front feet
• 2 epazote sprigs (mint and a lemon skin may be substituted)
• 1 bay leaf
• 4 garlic cloves
• 10 peppercorns
• 1/2 tablespoon oregano
• 1 tablespoon salt
• 1 dry chili ancho, without vein and seeds (add an additional chili for extra spice, if desired)
• 1/8 teaspoon ground nutmeg, fresh
• 1 onion, yellow or white
• 3 qts water (enough to cover ingredients, plus 2 inches)
• 4 tablespoons oil
• 4 garlic cloves, chopped
• 1 onion, yellow or white, chopped
• 2 tomatoes (approx. 1/2 lb)
• 2 cups white hominy
• 1 tablespoon corn starch, if needed
• 1/2 cup vinegar, optional

Instructions

1. Rinse meats, cut tripe into bite size pieces, cut feet into quarters, cut neckbones into chunks.
2. Using a pressure cooker at high heat, add meats, epazote, bay leaf, cloves, peppercorn, oregano, chilli ancho, nutmeg, onion (cut in quarters), salt and water.
3. With lid off, bring to a boil then reduce heat. Skim any fat and foam. Stir carefully until no foam is produced. Remove and put chilli ancho aside once soft. NOTE: If cooking on stovetop, follow the same directions: Bring water to a boil and lower heat. Simmer for 2 to 3 hours until meat is tender. Skip to step 6.
4. Lock pressure cooker lid (raising the pressure), then reduce heat to as low as possible to maintain a constant pressure. Cook for 1 hour.
5. Remove pressure cooker from heat and let it release all the pressure (approximately 15 minutes).
6. In a saucepan, heat oil and sauté garlic and onion, add tomatoes last. Mix sautéed ingredients with chilli ancho in a blender. Add the mix to pressure cooker (or stovetop pot) and stir.
7. Add additional spice or salt if desired.
8. Add the hominy.
9. If needed, dissolve a tablespoon of cornstarch into the broth and simmer for a few more minutes to thicken. OPTIONAL: Add vinegar for a more tart, pickled flavor and to reduce grease.
10. Serve with wedges of lime, chopped onions and corn tortillas.