Soppi Mondongo

• 2 lb. tripe
• 3 tablespoons lime juice
• 2 pig’s feet<

Wash and drain the tripe. Pour the lime juice over it and let it stand for 10 minutes. Transfer the tripe to a large saucepan. Add the pig’s feet and 5 pints salted water. Cook until tender, about 2½ to 3 hours. Meanwhile, pour boiling water over the corned beef, and allow to stand for ¾ hour. Drain, rinse and add to the cooking tripe. When the meats are tender, let cool. Cut the tripe into str