Mexican · Dinner
Spicy Beef Tripe Stew (Low-Chol)
Beef tripe simmers low and slow in a smoky guajillo and tomato broth with cumin, oregano and lime, finished with white onion and cilantro. Lean tripe and skimmed fat keep saturated fat and cholesterol down while chili depth stays full. Served with warm corn tortillas on the side.
$4
20 minsPrep
120 minsCook
140 minsTotal
MediumLevel
Nutrition per serving
410Calories
38.2gProtein
15.8gFat
28.5gCarbs
6.9gSugar
6.1gFiber
980mgSodium
76mgChol
4.6gSat Fat
870mgPotassium
110mgCalcium
4.8mgIron
2.4mcgVitamin B12
22mgVitamin C
low-cholesterol
protein-rich
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Rinse the tripe pieces under cold water in a colander, pat dry, and trim away any visible fat with a knife.
2
Toast
Heat a dry skillet over medium heat and toast the guajillo chiles for 1 minute per side until smoky and slightly blistered, then soak in hot water for 10 minutes.
3
Blitz
Drain the softened chiles and blend them in a blender with the garlic and 2 tablespoons of soaking water until a smooth paste forms.
4
Simmer
Warm the olive oil in a heavy pot over medium heat, sweat the onion for 3 minutes until translucent, stir in the chile-garlic paste and cook 2 minutes until darkened.
5
Braise
Add the tripe, beef stock, tomato, cumin, oregano, and paprika to the pot, bring to a boil, then reduce to low heat and braise covered for 2 hours until the tripe is tender enough to cut with a spoon, skimming fat every 30 minutes.
6
Finish
Season the stew with salt and black pepper to taste, balancing the broth flavors.
7
Plate
Ladle the stew into a bowl, scatter the diced onion and cilantro over the top, and serve with the lime wedge and warmed tortilla.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef tripe
- 44 dried guajillo chiles
- 4 cloves4 cloves garlic
- 11 white onion, plus 2 tbsp for garnish
- 2 cup480ml beef stock, low-sodium
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp smoked paprika
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp fresh cilantro
- 22 lime wedge
- 22 corn tortilla (50g), warmed
