Ingredients:

  • 2 pounds honeycomb tripe (900g)
  • 4 cups water (950ml)
  • 1/4 cup white vinegar (60ml)
  • 2 tablespoons coarse salt (30ml)
  • 2 tablespoons vegetable oil (30ml)
  • 1 large white onion, chopped (about 1 cup)(150g)
  • 4 cloves garlic, minced (12g)
  • 4-6 dried guajillo chiles, stemmed, seeded, and deveined (40g)
  • 2 dried ancho chiles, stemmed, seeded, and deveined (20g)
  • 1 teaspoon dried oregano (2g)
  • 1 teaspoon ground cumin (2g)
  • 1/2 teaspoon ground cloves (1g)
  • 8 cups beef broth (1.9L)
  • 4 cups water (950ml)
  • 2 (15-ounce) cans hominy, drained and rinsed (850g)
  • Salt and pepper to taste
  • Chopped white onion
  • Dried oregano
  • Crushed red pepper flakes
  • Lime wedges

Instructions:

  1. Rinse the tripe thoroughly. In a large bowl, combine tripe with water, vinegar, and salt. Let soak for 30 minutes, then scrub vigorously. Rinse again and repeat if necessary until tripe is clean and no longer has an unpleasant odour. Cut into 1-inch pieces.
  2. Toast the dried chiles lightly in a dry skillet over medium heat until fragrant (about 1 minute per side). Soak in hot water for 20-30 minutes to soften.
  3. Drain the chiles and transfer them to a blender. Add a little of the soaking water (about 1/2 cup) and blend into a smooth paste.
  4. Heat oil in the stockpot over medium heat. Add onion and cook until softened (about 5 minutes). Add garlic and cook for 1 minute more, until fragrant.
  5. Stir in the chile paste, oregano, cumin, and cloves. Cook for 1-2 minutes, stirring constantly. Add beef broth, water, and cleaned tripe. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until tripe is very tender.
  6. Stir in the drained and rinsed hominy during the last 30 minutes of cooking.
  7. Season with salt and pepper to taste. Serve hot, garnished with chopped onion, oregano, red pepper flakes, and lime wedges.