Categories: Beef, Soups/stews, Mexican 
      Yield: 6 servings 
  
      5 lb Tripe.                          
  
  Wash well and cut into cubes. Put in a deep pot with water and add 
   
  3 tsp salt 4 cloves garlic i tsp cumin salt to taste 1/4 cup chili powder 
   
  Cook until tender, about three hours, 1/2 hour before finished cooking, put 
  in large can of hominy drained. makes ten to twelve servings. 
   
  From Foster Grandparents Cookbook of Bexar County 1980 by Maria Santos born 
  April 18, 1914