I'm simmering tripe, a cow's foot and a whole head of garlic, skin on, cut in half horizontally, for menudo. This is going to cook for four or five hours. This is a kinda-sorta Diane Kennedy recipe and she doesn't mention the garlic after telling me to put it in the pot :) I wouldn't think that garlic skin is just going to disintegrate but maybe it will. Will I be picking through the tripe trying to find it? This seems like a stupid question but you know what they say about that. Any thoughts please? Thanks.