Mondongo

Ingredients

 * 6 lbs tripe, washed thoroughly in hot water and cut in 1-inch pieces or 1/2 X 2 inch strips
 * 1 gal water
 * 2 large onions, chopped
 * 4 cloves garlic
 * 1 tbs salt
 * 1/2 tsp black pepper
 * 4 ancho chiles, dried
 * 1 tbsp fresh cilantro leaves, chopped fine
 * 3 (14 1/2 oz) cans yellow hominy, drained
 * lime wedges

Directions

 * 1) Place the tripe, water, onions, garlic,salt, and pepper in a large kettle and let it simmer over low heat for about two hours, skimming fat as necessary.
 * 2) Toast the chiles well, using care not to burn them. Remove seeds and veins,if desired, and grind fine. Add powdered chiles and cilantro.
 * 3) Simmer for an additional two hours. Add the hominy and cook for another thirty minutes. Serve with lime wedges. Serves 10 - 12