Ingredients:
- 3 lbs beef honeycomb tripe, cleaned and cut into 1-inch squares
- 12 oz pig trotters, split and trimmed
- 1 large white onion, halved
- 6 cloves garlic, smashed
- 1 tbsp apple cider vinegar
- 12 cups low-sodium beef broth
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried chile de árbol
- 3 cloves garlic, peeled
- 1 tsp dried Mexican oregano
- 1/2 tsp ground cumin
- 1 tsp salt
- 58 oz white hominy, drained and rinsed
- 1/4 cup fresh lime juice
- 1/2 cup chopped fresh cilantro
- 1 small white onion, finely diced
Instructions:
- Soak the cut tripe in a mixture of water and 1 tbsp apple cider vinegar for 20 minutes before starting the main simmer. Drain, then place the tripe and pig trotters in a large stockpot with water, the halved white onion, and smashed garlic. Bring to a rolling boil for 15 minutes to release impurities.
- Drain the water completely and rinse the tripe under cold water until the pieces look clean and bright. Return the tripe and trotters to the pot and add 12 cups of low-sodium beef broth.
- Simmer on low heat for 2.5 to 3 hours until the tripe is tender and yielding, reaching a safe internal temperature of 160°F (71°C). Skim any excessive foam or fat from the surface.
- While the tripe simmers, toast guajillo and árbol chiles in a dry pan for 30 seconds, until you smell a toasted nuttiness. Then soak them in hot water for 15 minutes.
- Transfer softened chiles to a blender with peeled garlic, dried oregano, cumin, salt, and 1 cup of the chile soaking liquid. Blend until a smooth mahogany paste forms.
- Strain the red chile sauce through a fine-mesh strainer into the pot of tender tripe. Stir in the rinsed hominy.
- Simmer the mixture for another 30-45 minutes until the broth is a rich, opaque crimson and the aroma is earthy and deep.
- Stir in the fresh lime juice and remove from heat immediately.
- Serve in bowls garnished with finely diced white onion, chopped fresh cilantro, and a dusting of dried oregano.