Mexican Tripe and Pork Soup Recipe | Samsung Food App

Ingredients

• 1 cup red wine vinegar
• 1 head garlic, halved, plus 4 cloves, minced
• kosher salt
• 7 fresh bay leaves
• 2 bunches fresh thyme
• 1 pound tripe, soaked overnight, cut into large pieces
• 2 dried guajillo chiles, seeded
• 2 ears corn
• 1 pound pork shoulder, diced into 1/2- to 1-inch cubes
• 4 tablespoons extra-virgin olive oil
• 1 yellow onion, diced
• 1 jalapeno, seeded and minced
• 1 bunch fresh cilantro, small, stems separated and chopped, leaves whole
• 3 limes, zest and juice of
• 4 cups chicken stock
• 2 tablespoons tomato paste
• 2 teaspoons coriander seeds, toasted, and ground
• 2 teaspoons cumin seeds, toasted, and ground
• 1 butternut squash, peeled and diced
• canola oil, for frying
• 3 corn tortillas, cut into strips
• ½ cup toasted pumpkin seeds
• 2 tablespoons pumpkin oil