Ingredients:

  • 3 pounds beef tripe, cleaned and cut into strips
  • 1 large onion, quartered
  • 4 cloves garlic, minced
  • 1 tablespoon salt, or to taste
  • 1 teaspoon black pepper
  • 6 cups water or beef broth
  • 4 tablespoons dried oregano
  • 2 tablespoons ground cumin
  • 2 tablespoons smoked paprika
  • 2 teaspoons chili powder
  • 3-4 dried guajillo chiles, stemmed and seeded
  • 2-3 cups water (for soaking chiles)
  • 2 cups hominy (canned or prepared)
  • Fresh cilantro, chopped
  • Lime wedges
  • Sliced radishes
  • Sliced jalapeños (optional)
  • Tortillas (for serving)

Instructions:

  1. Clean tripe thoroughly under cold water and cut into 1-inch strips.
  2. In a large stock pot, combine tripe, onion, garlic, salt, pepper, and water/broth. Bring to a boil, then reduce heat to a simmer. Cook for about 2 hours, or until tripe is tender.
  3. While the tripe cooks, mix oregano, cumin, paprika, and chili powder in a small bowl. Set aside.
  4. Place guajillo chiles in a bowl with enough water to cover. Soak for 15-20 minutes until soft. Drain and blend chiles with 1-2 cups of fresh water until smooth. Strain through a fine mesh strainer to remove solids.
  5. After 2 hours of simmering the tripe, add the strained chili sauce and spice blend to the pot. Add hominy and simmer for an additional 30-45 minutes, allowing flavors to meld.
  6. Taste and adjust seasoning with salt and pepper as needed.
  7. Ladle into bowls and garnish with cilantro, lime wedges, radishes, and sliced jalapeños.