Ingredients:

  • 1 lb (450 g) beef tripe, cleaned and cut into bite-sized pieces
  • 1 tbsp (15 ml) vegetable oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 tsp (5 g) ground cumin
  • 1 tsp (5 g) smoked paprika
  • 1/2 tsp (2.5 g) dried oregano
  • 1-2 dried chili peppers, such as ancho or guajillo (adjust to taste)
  • 4 cups (1 L) beef broth (homemade or store-bought)
  • 1 cup (150 g) canned or dry hominy, rinsed and drained (or soaked if using dry)
  • Salt and pepper to taste
  • Fresh cilantro, chopped for garnish
  • Lime wedges for garnish
  • Sliced radishes for garnish

Instructions:

  1. Clean the tripe thoroughly under running water and cut into bite-sized pieces.
  2. Heat vegetable oil in a large pot over medium heat and sauté onion until translucent, about 5 minutes. Stir in garlic and cook for another minute.
  3. Add diced carrots and sauté for another 3 minutes. Incorporate ground cumin, smoked paprika, and oregano; cook until fragrant.
  4. Pour in beef broth and mix in the tripe and chili peppers. Bring to a boil, then reduce to a simmer.
  5. Cover and let simmer for about 2 hours, stirring occasionally until the tripe is tender.
  6. Add the hominy and simmer for an additional 15-20 minutes. Season with salt and pepper to taste.