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My version of Pancita (Mexican Tripe and Pigs feet Stew)
My version of Pancita (Mexican Tripe and Pigs feet Stew)

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Climb stairs. Instead of picking the elevator, ascend the stairs to your floor. While this will be difficult to do if you live on or if your job is on a super high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is completely do-able. Even if you do live or work on one of the top floors, you can still get off of the elevator early and climb up the stairs the rest of the way. Most people will decide to be sluggish and take an elevator instead of choosing exercise on the stairs. Even just a individual flight of stairs, when walked up or down a few times a day–can be a great improvement to your system.

There are all sorts of activities that you can do to get healthy and balanced. An expensive gym membership and very hard to stick to diets are not the only way to do it. Little things, when done each day, can do a lot to make it easier to get healthy and lose pounds. Make sensible choices every day is a great start. Looking to get in as much physical exercise as possible is another. The numbers on the scale aren’t the only indicator of your health levels. You need your body to be strong too.

We hope you got insight from reading it, now let’s go back to my version of pancita (mexican tripe and pigs feet stew) recipe. To make my version of pancita (mexican tripe and pigs feet stew) you only need 13 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to prepare My version of Pancita (Mexican Tripe and Pigs feet Stew):
  1. You need Soup base ~ 2 pig’s feet 2 pounds honeycomb tripe
  2. Provide 3 Bay leaves
  3. Get Chile paste ~
  4. Get 6 dried guajillo chiles, stems and seeds removed
  5. Get 1 cup water
  6. Prepare 1/2 white onion
  7. Get 4 cloves garlic
  8. You need Soup ~
  9. You need 6 russet potatoes
  10. You need bag baby carrots
  11. Prepare can black beans
  12. Use can lima beans
  13. Prepare 1 Spanish onion
Instructions to make My version of Pancita (Mexican Tripe and Pigs feet Stew):
  1. MAKE THE SOUP BASE Place the feet and tripe in a large stockpot and fill with enough water to cover by 1 inch. Boil rapidly for 10 minutes, then drain and rinse. Return the pieces and add bay leaves to the pot; fill with enough water to cover by 1 inch. Bring to a boil, then reduce heat to a simmer; simmer until the feet just start to fall apart, about 2 hours. As it simmers, spoon out any accumulated fat or foam on the surface.
  2. Be sure to cut the tripe in 1 inch pieces.
  3. PREPARE THE CHILE PASTE Place the chiles in a small pot of water and bring to a boil. Once boiling, remove the pot of chiles from the heat and let it sit for about 30 minutes. Once cool, blend the chiles and water with the onion and garlic; set aside.
  7. FINISH THE SOUP Once the feet are tender, add the chile paste, pouring it through a strainer to catch any large chunks or seeds. Add the oregano and simmer until the feet are very tender, about 30 minutes, then remove the feet and set aside to cool and simmer for another 30 minutes as the feet cool. Once the feet are cool, pick out the meat and add it to the soup, discarding the rest.
  9. Add potatoes.
  10. Add carrots
  11. Add the lime juice and season with salt and pepper to taste. Serve with diced white onion, more dried oregano and crushed red pepper for additional spiciness. For the best flavor, refrigerate overnight and serve the next day.
  12. I like to top mines with empanadas and egg.

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