Ingredients:

  • 2 lbs beef tripe, thoroughly cleaned and cut into bite-size pieces
  • 1 lb beef shank, cut into chunks
  • 1 can (15 oz) hominy, drained and rinsed
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups water (if using stovetop)
  • 2-3 dried guajillo chilies, stems removed and seeds discarded
  • 2 dried ancho chilies, stems removed and seeds discarded
  • 1 tsp oregano (preferably Mexican oregano)
  • 1 tsp cumin
  • 1 tsp black pepper
  • Salt, to taste
  • Lime wedges, for serving
  • Chopped cilantro, for garnish

Instructions:

  1. Clean and cut the beef tripe into bite-size pieces.
  2. Chop the onion and mince the garlic.
  3. Place dried guajillo and ancho chilies in hot water for 15 minutes or until soft, then drain.
  4. Blend soaked chilies with a bit of beef broth until smooth.
  5. In slow cooker or pot, combine tripe, beef shank, hominy, onion, garlic, broth, water (if using stovetop), chili paste, oregano, cumin, black pepper, and salt.
  6. If using a slow cooker, cook on low for 6-8 hours. If using stovetop, bring to a boil then reduce heat and simmer for 2-3 hours.
  7. Ensure that the tripe is tender. Adjust seasoning as desired.
  8. Ladle into bowls, garnishing with cilantro and serving with lime wedges.