In New Mexico (where I am from) Posole is served every year for Christmas. Growing up, tripe was an acquired taste for some (and one that some never acquired). So my grandmother always made the tripe separate and those who liked it could add it to their posole. I love the flavor and consistency of tripe and look forward to this dish all year. It can be served with New Mexico red chile (which, I think is some of the most flavorful chile around) or with shredded cabbage and a little lime to lighten it up a bit. Enjoy!

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