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1
Have the butcher cut the calf's foot into 4 pieces.
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2
Cut the tripe into small squares.
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3
Put them into a large saucepan with the onion, garlic, salt and pepper.
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4
Cover with 4 quarts water and bring to boil.
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5
Lower the flame and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft.
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6
Meanwhile, toast the chilis well.
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7
Slit them open and remove the seeds and veins.
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8
Grind them dry to a fine powder.
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9
Add it to the saucepan as the meat is cooking.
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10
Remove the seeds and veins from the chili poblano, cut it into strips and add to the meat while it is cooking.
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11
Remove the pieces of calf's foot from the pan, and when they are cool enough to handle strip off the fleshy parts.
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12
Chop them roughly and return them to the pan.
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13
Add the hominy and continue cooking the soup slowly, still uncovered, for another 2 hours.
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14
Add salt as necessary.
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15
Sprinkle with oregano and serve.
