6 Serves
93 Mins
Clean and slice the beef tripe into bite-sized pieces using a sharp chef's knife on a cutting board.
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MexicanVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
124 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
136 mg / 1,250 mgPotassium
159 mg / 4,700 mgSodium
749 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
184 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
In a large pot, heat the vegetable oil over medium heat.
Add chopped onion and minced garlic to the pot, sautéing until fragrant and translucent.
Add the prepared beef tripe and enough water to cover, then bring to a boil. Reduce heat and simmer until the tripe is tender.
Stir in the hominy and season the soup with salt and pepper to taste, simmering for an additional 15 minutes to meld the flavors.
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Mexican
Indian