You are here

Tripe Soup

Mexican.Chef's picture
  Beef tripe 3 1⁄2 Pound, rinsed well and cut into 1 inch squares
  Beef shanks 3 1⁄2 Pound
  Water 10 Cup (160 tbs)
  Onions 2 Medium, chopped
  Garlic 10 Clove (50 gm), minced / pressed
  Ground cumin 2 Teaspoon
  Chili puree 1 Tablespoon (Adjust Quantity As Per Taste)
  Canned hominy 87 Ounce, drained (3 Large Cans, 29 Ounce Each, White / Yellow)
  Salt To Taste

In an 8- to 10-quart pan, combine tripe, beef shanks, water, onions, garlic, and cumin.
Bring to a boil over high heat; reduce heat, cover, and simmer until tripe is very tender (6 to 7 hours).
Meanwhile, prepare Chile Puree; set aside.
Skim and discard fat from liquid.
Lift beef shanks from pan; discard bones and fat.
Cut meat into chunks and return to pan with puree and hominy.
Season to taste with salt.
Bring to a boil; reduce heat, cover, and simmer for 30 minutes.
If made ahead, cool, cover, and refrigerate for up to 2 days; reheat before serving.
Pour soup into bowls; offer garnishes to add to individual

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (19 votes)