Beef Regular Tripe Diced

Beef tripe, also known as honeycomb tripe, is the edible lining of a cow's stomach. It's a common dish in traditional cuisines from Asia, Africa, Europe, and the Americas, and is often prepared in soups, stews, braised dishes, and sausages. Tripe has a chewy texture and mild flavor that lends itself to more ways of being served than you might think. Check out our homemade recipe below!

Menudo de Res

By: Rafael Zavala

INGREDIENTS

  • 1 bag of Hacienda del Valle pre-cut Beef Tripe 

  • 10 Dried California Chiles

  • 5 Garlic

  • 1/2 Onion 

  • 2 tbsp Chicken Bullion

  • Salt

  • Mexican Oregano

GARNISHMENTS

  • Chopped radish

  • Limes

  • Tortilla chips/tortillas

  • Chopped onion

  • Oregano

  • Chile powder

INSTRUCTIONS

  1. Simmer Hacienda del Valle beef feet and marrow bones in a large pot with 6 quarts of water, 4 garlic cloves and an onion for about 15 minutes at medium heat without covering. During this time, skim off the foam that forms. Add the tripe and oregano and cook for about 2 – 2 ½ hours approximately until tripe is tender but firm (make sure you do not overcook). For the INSTANT POT, cook for 30 minutes. For a Pressure cooker 45 minutes. You could also use a slow cooker and set it low for 6 hrs.

  2. Remove the cow feet and marrow bones from the pot. Skim the fat that forms on top of the broth. Once the Cow foot cools a little, remove the bones and chop the meaty parts to be returned to the pot.

  3. While the meat is cooking, prepare the guajillo sauce. Toast the Guajillo peppers in a griddle over medium heat. Press them down with a spatula, slightly toasting them without burning them.

  4. Place the roasted peppers in a bowl and cover with water. Let them soak for about 25 minutes until soft. After that, drain the peppers and place them in your blender with 3 garlic cloves, ½ cup of the broth, and cumin if using. Blend until very smooth. Strain the sauce using a sieve and pour into the pot. Simmer the broth for another 30 minutes, partially covered. Taste to season with more salt if needed.

  5. Serve the soup in large bowls and place the garnishes in a dish in order for everyone to add to their liking. Do not forget warm corn tortillas to soak in the broth.