Ingredients:

  • 2 pounds beef tripe, cleaned and cut into bite-sized pieces
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 large tomatoes, diced
  • 8 cups beef broth
  • 2 cans hominy, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and black pepper, to taste
  • Juice of 2 limes (for serving)
  • Chopped fresh cilantro (optional)
  • Sliced radishes (optional)
  • Chopped onions (optional)
  • Diced avocado (optional)
  • Extra lime wedges (optional)

Instructions:

  1. Rinse tripe thoroughly under cold water. Place it in a large pot, cover with water, and bring to a boil for 10 minutes. Drain and rinse again.
  2. In the slow cooker, add the cleaned tripe, diced tomatoes, chopped onion, minced garlic, and beef broth.
  3. Stir in chili powder, cumin, oregano, bay leaf, salt, and black pepper.
  4. Cover and cook on low for 6-8 hours, or until the tripe is tender.
  5. About 30 minutes before serving, stir in hominy and let it heat through.
  6. Adjust seasoning to taste. Serve hot, garnished with lime juice and optional toppings.