Ingredients
- 2 pounds beef or pork honeycomb tripe cleaned and cut into bite-size pieces
- Juice of 2 limes
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 bell pepper diced
- 2 large tomatoes diced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 6 cups beef broth
- 2 large potatoes peeled and cubed
- 1 large carrot peeled and sliced
- Salt and pepper to taste
- Fresh cilantro chopped, for garnish
Instructions
- Rinse the tripe under cold water. In a large pot, cover the tripe with cold water, add the lime juice, and bring to a boil. Reduce heat and simmer for 2 hours, until tender. Drain and set aside.
- In the same pot, heat the oil over medium heat. Add the onion, garlic, and bell pepper. Cook until the onion is translucent. Add the tomatoes, oregano, and cumin and cook until the tomatoes soften.
- Return the cooked tripe to the pot along with the beef broth, potatoes, and carrot. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes, until the vegetables are tender. Garnish with fresh cilantro before serving.
