Ingredients:

  • 2 pounds beef tripe, cleaned and cut into bite-sized pieces
  • 1 onion, quartered
  • 6 cloves garlic, crushed
  • 2 bay leaves
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns
  • 2 tablespoons vegetable oil
  • 2 dried guajillo chiles, seeds removed and rehydrated
  • 1 dried ancho chile, seeds removed and rehydrated
  • 1 large tomato, chopped
  • 4 cups beef broth
  • 2 cups hominy, canned, drained
  • 1 teaspoon cumin powder
  • 1 teaspoon oregano
  • 2 tablespoons lime juice
  • Chopped fresh cilantro for garnishing
  • Diced onions for garnishing
  • Lime wedges for garnishing
  • Sliced radishes for garnishing

Instructions:

  1. Rinse and clean the beef tripe thoroughly and cut into bite-sized pieces.
  2. In a slow cooker or Dutch oven, combine tripe, onion, garlic, bay leaves, salt, and peppercorns. Cover with water and simmer for about 8 hours until tender.
  3. Soak rehydrated guajillo and ancho chiles in hot water until soft and blend with chopped tomato until smooth.
  4. After cooking, remove tripe and strain broth. Retain the liquid. In a large pot, heat vegetable oil and sauté the blended chili-tomato mixture for about 5 minutes.
  5. Pour the reserved tri-pe broth back into the pot. Stir in hominy, cumin, and oregano. Simmer for 30 minutes.
  6. Stir in lime juice before serving, ladle into bowls and garnish with cilantro, onions, lime wedges, and radishes.