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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, my version of pancita (mexican tripe and pigs feet stew). One of my favorites food recipes. This time, I will 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 well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. My version of Pancita (Mexican Tripe and Pigs feet Stew) is something that I’ve loved my entire life.

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