1. Place the tripe and soup bones in a large pot. Add cold water to cover by 1 inch (2.5 cm) and add 1 tbsp (15 mL) salt. Bring to a boil and cook for 10 minutes. Drain through a colander, discarding water. Rinse the tripe and bones well in cold water. 2. Cut the tripe into 1-inch (2.5 cm) pieces. Return to the pot with the bones. Add 5 quarts (5 L) fresh water, onion, garlic, oregano and 1½ tsp (7 mL) salt. Bring to a boil over high heat. Cover, reduce heat and simmer for 2 hours until the tripe is barely tender, replenishing the liquid as necessary to keep it just above the meat. 3. Meanwhile, snip off the stem end of each chili pepper with scissors and split each chili open lengthwise. Open up and scrape out seeds and membranes. Heat a heavy medium-size skillet over medium heat. To toast the chilies, place one or two in the pan skin side down and press it with a metal spatula until it softens and blisters. Flip the chili over and toast the inside being careful not to burn it. Transfer to a heatproof bowl and continue with the remaining chilies. Pour boiling water over the chilies and let soak while you prepare the rest of the ingredients. 4. Add cumin seeds to the pan and toast until fragrant. Remove to a plate and let cool. Grind to a powder with a mortar and pestle or in a spice grinder. 5. When the tripe is almost tender, drain the chiles, discarding soaking water. Place chilies in a blender with 1 cup (250 mL) of the cooking liquid from the pot; purée until smooth. Add another cup (250 mL) of the cooking liquid and blend again. Press through a fine-meshed sieve into the pot of soup; discard solids. 6. Add toasted cumin, cloves and hominy to the pot; simmer, uncovered, for 1 hour or until meat is tender. Add water to thin it out to a soup consistency, if necessary. Season with salt to taste. 7. Place the garnishes in bowls on the table and serve the soup, bones and all, for each person to garnish the soup to taste. Serve tortillas alongside.

Red Chili Beef Honeycomb Tripe Soup

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Honeycomb Tripe