Ingredients:

  • 2 lbs beef tripe, cleaned and cut into bite-sized pieces
  • 1 large onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 12 cups water
  • 2 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, diced
  • 2-3 dried guajillo chiles, seeds removed and soaked in hot water
  • 2 cups canned hominy, rinsed and drained
  • 2 tsp salt, to taste
  • 1 tsp ground cumin
  • 1/2 tsp oregano
  • Juice of 2 limes
  • Fresh cilantro, chopped (for garnish)
  • Radishes, thinly sliced (for garnish)
  • Optional: Avocado slices for serving

Instructions:

  1. Place cleaned tripe into a large stockpot and add quartered onion, garlic, bay leaves, black peppercorns, and water. Bring to a boil, reduce to a simmer, cover, and cook for 1 to 1.5 hours or until tender.
  2. In a skillet, heat vegetable oil over medium heat. Sauté finely chopped onion until translucent. Add diced tomatoes and cook until softened. Blend soaked guajillo chiles with the tomato mixture until smooth.
  3. Once tripe is tender, remove bay leaves and onion. Stir in the chile sauce, hominy, salt, cumin, and oregano. Simmer for another 30 minutes, adjusting seasoning as needed.
  4. Stir in lime juice before serving. Ladle into bowls and garnish with chopped cilantro, sliced radishes, and avocado if desired.