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2 lbs tripe

2 pig trotters (foot)

10 C water

1 large onion slices

1 head garlic smashed

stems and roots of 5 cilantro plants

1 tbs black peppercorns

2 bay leaves

1 tsp cumin seeds

2 tsp Mexican oregano

4 small spicy red chilies (I used Japanese ones)

3 Tbs kosher salt (halve if using table salt)

2 Tbs vinegar

4 oz dried guajillo chilies

3 C posole (hominy)

2 Tbs sugar

2 cloves garlic minced

1 tsp Mexican oregano

1/2 tsp ground cumin

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