Hello, I’m Marie. Today, I’m gonna show you how to make my version of pancita (mexican tripe and pigs feet stew) recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
My version of Pancita (Mexican Tripe and Pigs feet Stew) Recipe
My version of Pancita (Mexican Tripe and Pigs feet Stew) is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. My version of Pancita (Mexican Tripe and Pigs feet Stew) is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have my version of pancita (mexican tripe and pigs feet stew) using 13 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make My version of Pancita (Mexican Tripe and Pigs feet Stew):
- Get Soup base ~ 2 pig’s feet 2 pounds honeycomb tripe
- Take 3 Bay leaves
- Take Chile paste ~
- Get 6 dried guajillo chiles, stems and seeds removed
- Get 1 cup water
- Prepare 1/2 white onion
- Take 4 cloves garlic
- Prepare Soup ~
- Prepare 6 russet potatoes
- Get bag baby carrots
- Get can black beans
- Prepare can lima beans
- Make ready 1 Spanish onion
Steps to make My version of Pancita (Mexican Tripe and Pigs feet Stew):
- 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.
- Be sure to cut the tripe in 1 inch pieces.
- 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.
- 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.
- Add potatoes.
- Add carrots
- 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.
- I like to top mines with empanadas and egg.
So that is going to wrap it up for this special dish my version of pancita (mexican tripe and pigs feet stew) recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
