This dish depends on how much of each ingredient you put in it. It just depends on how much you wish to make. This dish takes a while to prepare and to cook but it is worth it. The spices are always according to how hot or spicy you like your food. It tastes better on the second day. If you want to make more, increase the ingredients. If you want less, decrease the ingredients. I learned this on my own and my husband, who is Mexican, loves it. It will please the most avid Mexican food lover.
Ingredients
- 2 pounds beef tripe
- 2 onions , chopped
- 4 cans white hominy , 15 ounce
- 0.25 teaspoons chili powder
- salt and pepper to taste
Instructions
-
1
In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 45 minutes to one hour to incorporate the flavors. Serve with fresh onions, corn tortillas and lemon if desired.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Air-Fryer Veggie Sticks
For a less-indulgent take on French fries, try these air-fried veggie sticks. Toss root vegetables with your choice of seasoning blends, then air-fry and serve with a citrus-herb dip.
Sheet Pan Vegan Roasted Brussels Sprouts and Butternut Squash
These crispy roasted butternut squash and Brussels sprouts, seasoned with garlic and smoked paprika, are a simple vegan side dish made in a sheet pan in just minutes.
Balela Salad
This balela salad is a Middle Eastern-style bean salad that is full of flavor.