Ingredients:

  • 3 lbs honeycomb beef tripe, cut into 1-inch squares
  • 1 medium white onion, halved
  • 6 cloves garlic, smashed and raw
  • 2 tbsp apple cider vinegar
  • 1 tbsp lime juice
  • 12 cups water
  • 5 dried Guajillo chiles, stems and seeds removed
  • 3 dried Ancho chiles, stems and seeds removed
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tsp salt
  • 58 oz whole kernel hominy, rinsed
  • 2 tbsp vegetable oil
  • 1/2 cup water

Instructions:

  1. Massage tripe with apple cider vinegar and lime juice in a large bowl. Let sit for 15 minutes, then rinse under cold water.
  2. Place tripe in a stockpot with 12 cups water, halved onion, and 4 smashed garlic cloves. Bring to a rolling boil for 15 minutes.
  3. Drain the tripe and rinse with cold water. Scrub the pot clean to remove all impurities.
  4. Return cleaned tripe to the pot. Add fresh water to cover by 2 inches. Bring to a boil, then immediately reduce to a very low simmer.
  5. Cover and cook for 3 to 3.5 hours until tender but still retaining a slight snap.
  6. Soak dried Guajillo and Ancho chiles in hot water for 15 minutes.
  7. Blend soaked chiles, remaining raw garlic, cumin, oregano, and salt with 1/2 cup water until smooth.
  8. Heat vegetable oil in a pan, sauté the blended chile paste briefly to bloom the oils, then stir into the simmering tripe pot.
  9. Stir in the rinsed hominy and simmer for an additional 30 minutes. Season with additional salt to taste.