Mexican · Dinner
Spicy Beef Tripe Stew (Gluten-Free)
Beef tripe simmered low and slow in a smoky guajillo and chipotle chile broth with tomato, onion, garlic and Mexican oregano until tender and gelatinous. Finished with lime and cilantro, this gluten-free stew is ladled hot over rice, delivering a rich, offal-forward heat that builds gradually through the meal.
$5
25 minsPrep
150 minsCook
175 minsTotal
MediumLevel
Nutrition per serving
428Calories
39.2gProtein
17.6gFat
24.1gCarbs
7.9gSugar
4.8gFiber
1180mgSodium
215mgChol
5.9gSat Fat
890mgPotassium
95mgCalcium
4.6mgIron
2.1mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Rinse the beef tripe pieces under cold water in a colander, pat dry, and set aside on a plate. Stem and seed the guajillo chiles.
2
Toast
Toast the guajillo chiles in a dry saucepan over medium heat for 1 minute, turning once, until pliable and fragrant.
3
Simmer
Cover the toasted chiles with hot water in a small bowl and let them soak for 15 minutes until soft.
4
Blitz
Blend the softened chiles, chipotle in adobo, chopped onion, minced garlic, and canned tomatoes in a blender until smooth.
5
Saute
Heat the vegetable oil in a heavy pot over medium heat and pour in the chile paste, stirring for 3 minutes until darkened.
6
Braise
Add the tripe, beef stock, oregano, cumin and bay leaf to the pot, bring to a boil, then reduce to low and simmer covered for 2.5 hours until tender.
7
Thicken
Stir cornstarch into 2 tablespoons cold water, whisk into the pot, and simmer over medium-low heat for 5 minutes until thickened.
8
Finish
Season the stew with salt to taste, working gradually and tasting between additions since chipotle and stock already carry salt.
9
Plate
Ladle the stew into a deep bowl, scatter chopped cilantro over the top, and serve with a lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef tripe
- 44 dried guajillo chiles
- 2 tbsp2 tbsp chipotle in adobo
- 11 onion
- 4 cloves4 cloves garlic
- 1 cup120g, a quarter of a 14.5 oz can canned tomatoes
- 2 cup480ml beef stock
- 1 tsp1 tsp dried oregano
- 1 tsp1 tsp ground cumin
- 22 bay leaf
- 2 tbsp2 tbsp cornstarch
- 2 tsp2 tsp vegetable oil
- 11 lime
- 2 tbsp2 tbsp cilantro
- salt, to taste
