← Nouns Cooking · Mexican

Ingredients

• 1.5 kg Beef tripe (honeycomb), rinsed well and cut into 3 cm pieces
• 1 white onion, halved
• 6 cloves Garlic
• 2 Bay leaves
• 1 tbsp salt, plus more to taste
• 3.5 l Water
• 6 Dried guajillo chillies, stemmed and seeded
• 2 Dried ancho / guajillo chillies, stemmed and seeded
• 2 cloves Garlic
• 1 tsp dried Mexican oregano, plus more to serve
• ½ tsp Cumin
• 800 g tinned hominy, drained and rinsed
• 1 white onion, finely chopped
• 4 Lime, cut into wedges
• 2 tsp crushed chile piquín or chilli flakes

Method

1. Put the tripe in a big pot, cover with water, bring to the boil for 5 min, then drain and rinse. This cleans it and freshens the flavour.
2. Return the tripe to the pot with the halved onion, garlic, bay leaves, salt and water. Simmer gently, partly covered, for 3 hours, until the tripe is very tender.
3. Meanwhile toast the chillies in a dry pan for 20–30 seconds per side and soak in hot water for 20 min. Blend with the garlic, oregano, cumin and 300 ml of the cooking broth until smooth, then strain into the pot.
4. Add the hominy, discard the onion halves and bay leaves, and simmer for 30 min more so the broth turns red and rich. Season well with salt.
5. Serve in deep bowls with onion, lime, a pinch of oregano rubbed between your fingers and chile piquín.

Tips

• Many cooks add a split beef or pig’s foot with the tripe for a richer, more gelatinous broth.
• A pressure cooker cuts the tripe time to about 45 minutes on high pressure.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos My Latina Table Mexico in My Kitchen