Ingredients:

  • 2 lbs beef tripe, cleaned and cut into cubes
  • 8 cups beef broth or water
  • 1 medium onion, quartered
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp salt (to taste)
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 jalapeño pepper, chopped
  • 3 medium tomatoes, diced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 can hominy, drained and rinsed
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. In a large pot, combine beef tripe, beef broth or water, quartered onion, minced garlic, bay leaves, and salt.
  2. Bring to a boil over medium-high heat, then reduce to a simmer.
  3. Skim off any foam that develops on the surface.
  4. Cover and simmer for approximately 1.5 hours, or until tripe is tender.
  5. In a separate skillet, heat olive oil over medium heat.
  6. Add diced onion and jalapeño and sauté until softened (about 5 minutes).
  7. Stir in diced tomatoes, chili powder, and cumin; cook for another 5 minutes.
  8. Once the tripe is tender, add the sautéed vegetable mixture to the broth.
  9. Stir in the hominy and let simmer for an additional 30 minutes.
  10. Adjust seasoning with salt and pepper as needed.
  11. Ladle soup into bowls and garnish with fresh cilantro.
  12. Serve hot with lime wedges on the side.