Ingredients:

  • 2 lb (900g) boneless beef chuck, cut into 1-inch (2.5cm) cubes
  • 1 lb (450g) honeycomb beef tripe, cleaned and cut into bite-size pieces
  • 1 lb (450g) beef feet (cow trotters), split, for body and richness
  • 1 tbsp (15g) coarse salt, for cleaning the tripe
  • 2 tbsp (30ml) vegetable oil
  • 1 large white onion (225g), chopped
  • 6 garlic cloves (18g), peeled
  • 2 cans (425g each) white hominy, drained and rinsed
  • 10 cups (2.4L) water
  • 2 bay leaves
  • 2 tsp (12g) kosher salt, plus more to taste
  • 6 dried guajillo chiles (30g), stemmed and seeded
  • 2 dried ancho chiles (15g), stemmed and seeded
  • 2 cups (480ml) hot water, for soaking the chiles
  • 1 tsp (1g) dried Mexican oregano
  • ½ tsp (1.5g) ground cumin
  • ½ tsp (1.5g) ground black pepper
  • 1 cup (100g) finely shredded green cabbage
  • 4 radishes (50g), thinly sliced
  • ¼ cup (40g) finely diced white onion
  • ½ cup (20g) chopped fresh cilantro
  • 3 limes (170g), cut into wedges
  • 8 tostadas or 16 small corn tortillas
  • Crushed red pepper flakes, to taste

Instructions:

  1. Rub the tripe with 1 tbsp (15g) coarse salt and the juice of half a lime, then rinse well under cold water.
  2. Place the tripe in a pot of boiling water for 10 minutes. Drain, rinse again, and discard the cooking water.
  3. Toast the guajillo and ancho chiles in a dry skillet over medium heat for 30 to 45 seconds per side, until fruity-smelling and slightly pliable. Do not let them scorch.
  4. Transfer the chiles to a bowl, cover with 2 cups (480ml) hot water, and soak for 20 minutes.
  5. Heat the oil in the stockpot over medium-high heat. Brown the beef chuck in two batches, about 8 minutes per batch, until deep golden on most sides.
  6. Lower the heat to medium. Add the onion and cook 5 minutes, until softened. Add the garlic and cook 1 minute more, until fragrant.
  7. Add the beef feet, tripe, 10 cups (2.4L) water, and bay leaves. Bring to a boil and skim off the foam. Reduce to a gentle simmer, cover partly, and cook for 2 hours 15 minutes, until the beef is fork-tender and the tripe is tender with a slight chew.
  8. Drain the chiles, reserving ½ cup (120ml) of the soaking liquid. Blend the chiles with that liquid, the cumin, oregano, black pepper, and 1 tsp (6g) of the kosher salt until completely smooth.
  9. Press the paste through a fine-mesh strainer into the pot, discarding what remains in the strainer. Stir well. The broth should turn a rich brick-red.
  10. Simmer uncovered for 1 hour, skimming any fat from the surface.
  11. Add the rinsed hominy and simmer 15 minutes, until the kernels are warmed through and plump.
  12. Remove the bay leaves and beef feet bones. Shred any soft meat from the bones back into the pot.
  13. Taste and adjust with salt until the broth tastes rounded, not flat.
  14. Ladle into bowls. Serve with cabbage, radishes, diced onion, cilantro, lime wedges, crushed red pepper flakes, and warm tostadas or tortillas on the side.