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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, my version of pancita (mexican tripe and pigs feet stew). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

My version of Pancita (Mexican Tripe and Pigs feet Stew) is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. My version of Pancita (Mexican Tripe and Pigs feet Stew) is something that I have loved my entire life.

To get started with this particular 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 cook that.

The ingredients needed to make My version of Pancita (Mexican Tripe and Pigs feet Stew):
  1. Get Soup base ~ 2 pig’s feet 2 pounds honeycomb tripe
  2. Get 3 Bay leaves
  3. Take Chile paste ~
  4. Take 6 dried guajillo chiles, stems and seeds removed
  5. Take 1 cup water
  6. Make ready 1/2 white onion
  7. Prepare 4 cloves garlic
  8. Take Soup ~
  9. Get 6 russet potatoes
  10. Get bag baby carrots
  11. Take can black beans
  12. Prepare can lima beans
  13. Take 1 Spanish onion
Instructions 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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