Ingredients

• see below

Directions

1. 4/ 5lbs of tripe (bigger bag at Costco, 4lbs of honeycomb tripe at King

2. Soopers)

3. couple handfuls of chicos (dried corn that puff up to corn after cooked) or

4. drained canned hominy (or not drained if making large batch and need more

5. water to be added to broth) Gabe’s mom likes to use dried hominy better.

6. Leslie said she could probably get me some chicos. Otherwise I’m not sure

7. where I can buy.

8. two ham/beef shanks (less fat) about 4inches by 4inches each. (Gabe likes

9. beef better) no need to chop up can chop after cooked if want to.

10. two tablespoons of red chile (at King soopers in clear bag or at Mexican

11. store downtown, Leslie can get some for me) add until nice red color not

12. too much.

13. add two LARGE cups of water, like my big blue ones but add 1/2 of another

14. blue cup of mine (so 2 1/2 cups blue cups)

15. don’t add onion or oregano, people can add that later.

16. Leslie told me aobut chicken (pollo) boullion (mexican version, look in the

17. store, brown bottle with yellow label) that she uses, but I can not

18. remember if she used that in this recipe…

19. so first add tipe to crock pot (big one)

20. add two cups water, mix around

21. add red chile, mix around

22. add chicos (if adding hominy don’t add until after the soup has been cooked

23. overnight, or will get too mushy)

24. add chicken broth?? I don’t think so..

25. add the beef shanks on top, push down and mix around

26. set crock pot on low for 8 hours or high for 4 hours.

27. serve with onion, oregano

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