Mexican · Dinner
Spicy Beef Tripe Stew (Keto)
Beef tripe simmers with guajillo and chipotle chiles, tomato, and warm Mexican spices until tender in a rich, deeply savoury broth. Cabbage, radish, and avocado replace starchy hominy for a low-carb take on menudo, finished with lime, cilantro, and beef tallow for richness.
$6
25 minsPrep
150 minsCook
175 minsTotal
MediumLevel
Nutrition per serving
478Calories
29.6gProtein
32.1gFat
16.8gCarbs
6.8gSugar
6.9gFiber
950mgSodium
230mgChol
14.9gSat Fat
900mgPotassium
95mgCalcium
4.2mgIron
1.8mcgVitamin B12
28mgVitamin C
gluten-free
low-carb
high-fiber
keto
Instructions
1
Prep
Rinse beef tripe under cold water, pat dry, and cut into 1-inch pieces. Toast guajillo chiles in a dry pan over medium heat for 1 minute per side until fragrant, then soak in hot water for 10 minutes to soften.
2
Blitz
Blitz the softened guajillo chiles, chipotle in adobo, canned tomatoes, beef stock, onion, and garlic in a blender until a smooth reddish paste forms.
3
Braise
Combine tripe, chile paste, oregano, cumin, and bay leaf in a heavy pot over medium-low heat. Simmer covered for 2 to 2.5 hours, stirring occasionally, until tripe is spoon-tender.
4
Finish
Remove from heat and stir in beef tallow, letting it melt fully into the broth for a glossy sheen. Season with salt to taste.
5
Plate
Ladle stew into a bowl, scatter shredded cabbage, sliced radish, and avocado over the top, finish with cilantro, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef tripe
- 44 dried guajillo chiles
- 2 tbsp2 tbsp chipotle in adobo
- 7 oz100g, about a third of a 14.5 oz can canned tomatoes
- 1/2 cup120ml beef stock
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp dried oregano
- 1 tsp1 tsp ground cumin
- 22 bay leaf
- 2 tbsp2 tbsp beef tallow
- 5.2 oz150g cabbage
- 22 radish
- 11 avocado
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- salt to taste
