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Prep
1. Have the butcher cut the CALVE'S FOOT into 4 pieces. If it's a 4 pounder like my local store carries have it split lengthwise then each half into four pieces. Freeze what you don't need for inclusion in future soup stocks.
2. Boil TRIPE in water to cover with 1 t salt and a couple of lemon slices for about 10 minutes. Drain and rinse. Cut into 3/4" squares.
3. Cut ONION into cubes about 1/2". Peel GARLIC
4. Break up CHILIS ANCHOS discarding stems and seeds. Grind fine.
5. Torch CHILI POBLANO and wipe the skin off. Cut into short strips.
Run
6. In a pot bring 4 quarts of Water to a boil and add Calve's Foot. Simmer rapidly for 1 hour.
7. Add Tripe, Onion, Poblano, ground Ancho, Garlic cloves and Salt. Simmer rapidly for another hour.
8. Fish out the Calve's Foot and strip off all flesh discarding the bones. Cut the flesh into 3/4" chunks and return to the pot.
9. Drain HOMINY and add to the pot. Simmer slowly another 2 hours.
10. Check water level. Season with Salt and OREGANO.
11. Chop the Condiments fairly small except the Limes which should be cut into wedges. Set out the condiments in separate bowls to be added to individual taste.
12. Serve hot with hot totillas and the cold condiments.