Ingredients:

  • 2 pounds beef tripe, cleaned and cut into bite-sized pieces
  • 1 large onion, quartered
  • 5 garlic cloves, minced
  • 4 cups beef broth or water
  • 2 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 2 teaspoons ground cumin
  • 1 tablespoon oregano
  • Salt to taste
  • 2 cups canned hominy, drained and rinsed
  • 1 medium tomato, diced
  • 1 jalapeño, sliced (optional, for heat)
  • 1 lime, cut into wedges
  • Fresh cilantro, chopped for garnish

Instructions:

  1. Rinse the tripe under cold water. Trim off excess fat and cut it into bite-sized pieces.
  2. In a blender, combine the guajillo and ancho chilies with a splash of beef broth. Blend until smooth; set aside.
  3. In a slow cooker, add the cleaned tripe, onion, garlic, beef broth (or water), and chili puree. Stir in cumin, oregano, and salt.
  4. Set the slow cooker to low and cook for 6-8 hours, until the tripe is tender. Check periodically and add water if necessary.
  5. About 30 minutes before serving, add hominy, diced tomato, and jalapeño (if using) to the pot.
  6. Ladle into bowls and garnish with cilantro and lime wedges.