Ingredients:

  • 2 pounds beef tripe, cleaned and cut into bite-sized pieces
  • 1 pound hominy, drained and rinsed
  • 6 cups beef stock
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons Mexican oregano
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 3 dried guajillo chiles, stemmed and seeded
  • 1 dried ancho chile, stemmed and seeded
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • Fresh cilantro, chopped (optional)
  • Lime wedges (optional)
  • Sliced radishes (optional)

Instructions:

  1. Toast guajillo and ancho chiles in a dry skillet for a few seconds until fragrant. Transfer to a blender or food processor.
  2. Add black peppercorns, a cup of beef stock, and a couple of garlic cloves to the toasted chiles. Blend until smooth.
  3. In a large pot, heat olive oil over medium heat. Sauté diced onion until translucent (about 5 minutes). Add remaining garlic and sauté for another 1-2 minutes until fragrant.
  4. Add cleaned and cut beef tripe to the pot. Sear until lightly browned (about 5-10 minutes).
  5. Stir in the spice paste, oregano, cumin, paprika, and bay leaf. Pour in the remaining beef stock and bring to a gentle simmer.
  6. Cover and simmer for about 1.5 hours or until tripe is tender, adding hominy during the last 30 minutes of cooking.
  7. Remove bay leaf before serving. Ladle into bowls and garnish with cilantro, lime, and radishes as desired.