Mexican · Dinner
Tripe Soup (Gluten-Free)
Beef tripe and shank simmer in a deep chile-red broth made from guajillo and ancho chiles, garlic, and cumin, finished with hominy, lime, and cilantro. Masa harina thickens the broth naturally without gluten, served in a bowl with corn tortillas.
$4
25 minsPrep
180 minsCook
205 minsTotal
MediumLevel
Nutrition per serving
486Calories
42.3gProtein
21.4gFat
30.1gCarbs
4.2gSugar
6.9gFiber
1380mgSodium
215mgChol
6.8gSat Fat
890mgPotassium
95mgCalcium
5.8mgIron
2.9mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Rinse the tripe and shank under cold water, trim excess fat, and cut the tripe into bite-sized pieces roughly 1 inch across.
2
Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1 minute per side until puffed and smoky.
3
Cover the toasted chiles with hot water and simmer over low heat for 10 minutes until fully softened.
4
Drain the chiles and blend with garlic, onion, cumin, and 120ml beef stock until a smooth deep-red paste forms.
5
Heat vegetable oil in a heavy pot over medium-high heat and sear the tripe and shank for 5 minutes until lightly browned.
6
Add the chile paste, remaining beef stock, and bay leaf; bring to a boil, then simmer covered over low heat for 2.5 hours until tripe is tender.
7
Stir in the hominy and oregano, and simmer uncovered over low heat for 20 minutes until heated through.
8
Whisk the masa harina with 2 tablespoons hot broth until smooth, then stir into the pot and simmer for 3 minutes until glossy.
9
Plate
Season with salt, ladle into a deep bowl, top with white onion and cilantro, and serve with lime wedge and corn tortilla.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g beef tripe, cleaned and cut into small pieces
- 200g200g beef shank, cut into chunks
- 44 dried guajillo chiles, stemmed and seeded
- 22 dried ancho chile, stemmed and seeded
- 4 cloves4 cloves garlic
- 11 onion
- 1 tsp1 tsp cumin, ground
- 1 tsp1 tsp Mexican oregano (or regular dried oregano)
- 22 bay leaf
- 200g200g hominy (about a third of a 15.5 oz can), drained
- 960ml960ml beef stock
- 2 tsp2 tsp masa harina
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp salt
- 22 lime wedge, for serving
- 2 tbsp2 tbsp cilantro, for serving
- 4 tbsp4 tbsp white onion, for serving
- 22 corn tortilla, for serving
