Ingredients:

  • 2 lbs beef tripe, cleaned and cut into bite-sized pieces
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 can hominy, drained and rinsed
  • 3 medium tomatoes, diced
  • 4 cups beef broth
  • 2 cups water
  • 2-3 dried guajillo peppers
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving
  • Sliced radishes (optional)
  • Chopped green onions (optional)
  • Crumbled queso fresco (optional)

Instructions:

  1. Rinse and cut tripe into pieces, chop the onion, and mince the garlic. Dice the tomatoes.
  2. Toast dried guajillo peppers in a dry skillet until fragrant. Soak in hot water until softened (about 15-20 minutes).
  3. In the slow cooker (or pot), combine the tripe, onion, garlic, diced tomatoes, cumin, oregano, and drained hominy.
  4. Pour in the beef broth and water, ensuring the ingredients are submerged.
  5. Once softened, blend the chilies with a bit of soaking liquid until smooth. Add to the soup.
  6. Season with salt and pepper. Cover and cook on low for 4-6 hours (or high for 2-3 hours) until tripe is tender.
  7. Taste and adjust seasoning. Serve hot, garnished with cilantro and lime wedges.