Ingredients
2 lbs beef honeycomb tripe
1 liter water
½ white onion
1 head garlic, (5 cloves)
1 branch fresh oregano
1 branch fresh rosemary
salt, to taste
1 can beef stock
1 can hominy
2 potatoes, cut into medium-sized cubes
2 pasilla peppers
2 guajillo peppers
salt and pepper, to taste
cumin, to taste
1 clove garlic
Preparation
Clean the tripe with water and vinegar, and then rinse.
Trim the fat around the edges of the tripe.
Cut the Tripe into small chunks and add it to a pot with boiling water and cook for about 25 minutes.
Drain the water and rinse the tripe again. Set aside.
In a large, clean pot add a liter of water, garlic, onion, salt, fresh herbs, beef stock, potatoes, and tripe.
Bring to a boil and let cook for 20 minutes.
Remove the seeds and stem from the pasilla and guajillo peppers, and boil them for 15 minutes in water.
Drain the water and blend the softened peppers with one clove of garlic, salt, pepper, onion, and cumin. Strain the mixture with a strainer.
Add the guajillo sauce and the hominy to the pot with the rest of the ingredients and let cook for an additional 10 minutes.
Serve with lime, onion, and cilantro. Enjoy!
