After trimming the tripe of all its fat, it is cut into chunks, and set to simmer in a chile based soup overnight. It must cook for at least 7 hours. A steaming bowl of the soup is topped with fresh cilantro, onion and a freshly ground chile [de arbol] powder. You almost forget what you are eating. Special Note: Ernesto's mom has given me the recipe line by line, and I know you are dying to get your hands on it! Be patient. I'm excited to say that development of my food blog is underway, and I'll be introducing it to you soon. While in San Diego this summer, I have been learning a whole lot of authentic recipes from an extraordinary cook, Ligia Espinoza. (aka: mi suegra) Add this to what Ernesto already knows, and we have ourselves a Mexican smorgasbord. Stay tuned!