Ingredients:

  • 2 pounds beef tripe, cleaned and cut into bite-sized pieces
  • 1 pound beef shank or chuck roast, cubed
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, chopped
  • 1 large potato, diced
  • 1 can (14 oz) hominy, drained and rinsed
  • 6 cups beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon oregano
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for serving)
  • Lime wedges (for serving)
  • Sliced jalapeños (for serving)
  • Corn tortillas or tostadas (for serving)

Instructions:

  1. Prepare the ingredients: Clean and cut the tripe. Chop vegetables and measure spices.
  2. Sauté aromatics: In a large pot, heat a bit of oil over medium heat. Add onion and garlic; sauté until softened.
  3. Brown the meat: Add beef shank/chuck to the pot; brown on all sides.
  4. Combine in slow cooker: Transfer beef and aromatics to a slow cooker. Add tripe, carrots, potatoes, hominy, and spices.
  5. Add liquid: Pour in beef broth; stir to combine. Season with salt and pepper.
  6. Slow cook: Set slow cooker to low for 6-8 hours, or high for 3-4 hours.
  7. Check doneness: Stir occasionally; ensure vegetables are tender and flavors meld.
  8. Serve: Ladle into bowls; garnish with cilantro, lime, and jalapeños.