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1
Season tripe with salt and pepper and add to a large stockpot.
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2
Cover with water and bring to a gentle boil.
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3
Reduce heat to low and simmer for about 3 hours, skimming any impurities from the surface
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4
While tripe is cooking cover the chiles with water in a separate small saucepot and boil until re-hydrated and soft.
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5
Cool and strain, reserving the cooking liquid.
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6
Heat one tablespoon of the grapeseed oil over medium heat in a skillet (reserving the rest of the oil).
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7
When the oil begins to shimmer, saute onion and garlic until the onions become translucent.
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8
Remove from heat and transfer onions and garlic to a small bowl and reserve the skillet.
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9
Remove the stems and seeds from the chiles and add to the bowl with the onions.
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10
Using the cooking liquid as needed (reserving the rest of the cooking liquid), mash into a paste with the onions and garlic.
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11
Using the same skillet heat the reserved tablespoon of grapeseed oil over medium-high heat and fry the paste for a few minutes.
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12
Remove from heat and set aside until needed.
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13
Prepare the hominy as directed on the package, utilizing the remaining chile cooking liquid as part of the cooking liquid for the hominy.
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14
(Usually you will need 4 times as much water as hominy).
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15
Mix the chile paste well with the cooked hominy.
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16
Stir into the pot of tripe, season with chili powder and return to a simmer and allow to thicken.
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17
Ladle into bowls and place small amount of sliced radishes in the center.
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18
Squeeze fresh lime juice over.
