Ingredients
- 2 pounds honeycomb beef tripe cleaned and cut into bite-sized pieces
- 2 pounds beef shanks
- 1 large white onion quartered
- 6 cloves garlic halved
- 2 bay leaves
- Water as needed
- 6 poblano peppers roasted and peeled
- 6 tomatillos husked and washed
- 2 jalapeño peppers stemmed and seeded
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 4 cups white hominy drained and rinsed
- 1 tablespoon dried Mexican oregano
- Salt to taste
Instructions
- In a large pot, combine tripe, beef shanks, half the onion, half the garlic, bay leaves, and enough water to cover. Bring to a boil, then simmer for 1 1/2 hours, skimming foam as necessary.
- Blend roasted poblanos, tomatillos, jalapeños, remaining onion and garlic, cumin, black pepper, and 2 cups water until smooth. Strain through a mesh sieve.
- Add green sauce from the previous step, hominy, and Mexican oregano to the pot with tripe and beef. Simmer for another hour, or until the meat is tender. Remove bay leaves and season with salt to taste.
