Tuesday, November 30, 2010


2 lbs tripe - I buy mine pre cooked at the mercado
6 oz dried ancho chilies
2- large cans hominy (I used 1 can each white and yellow hominy)
2 Tbs vinegar
2 Tbs sugar
6 cloves garlic
2-onions (1 red, 1 yellow)
2 tsp Mexican oregano
2 tsp ground cumin
1 bunch cilantro
1 tsp black pepper
2 bay leaves
2 Tsp sea salt
1 bottle of Corona beer
4 cans beef broth
1 lemon (zest and juice)


1. dice the par boiled tripe ,put aside.

2. add ancho chilies to pot with just enough water to cover and 6 cloves garlic. Bring to boil. When peppers begin to soften. puree., and put aside

3.In dutch oven add broth,beer, 4tb ancho puree, and all other ingredients.

4. bring to boil

5. simmer 45 minutes

  • It’s best if you let it sit overnight for the flavours to mingle, but you can also eat it right away. Serve with tortillas, chopped sweet onions, cilantro and lots of lime.

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