Ingredients

3 pounds beef tripe, cut into 1-inch pieces
4 dried long red chiles
2 tablespoons grapeseed oil
1 large white onion, diced
3 garlic cloves, lightly crushed with the side of a knife blade and minced
2 cups hominy
1 tablespoon chili powder
6 radishes thinly sliced
3 fresh limes cut into wedges

Directions

Season tripe with salt and
pepper and add to a large stockpot. Cover with water and bring to a gentle boil. Reduce
heat to low and simmer for about 3 hours, skimming any impurities from the surface

While tripe is cooking cover the chiles with water in a separate small saucepot and boil
until re-hydrated and soft. Cool and strain, reserving the cooking liquid. Heat one
tablespoon of the grapeseed oil over medium heat in a skillet (reserving the rest of the
oil). When the oil begins to shimmer, saute onion and garlic until the onions become
translucent. Remove from heat and transfer onions and garlic to a small bowl and reserve
the skillet. Remove the stems and seeds from the chiles and add to the bowl with the
onions. Using the cooking liquid as needed (reserving the rest of the cooking liquid),
mash into a paste with the onions and garlic. Using the same skillet heat the reserved
tablespoon of grapeseed oil over medium-high heat and fry the paste for a few minutes.
Remove from heat and set aside until needed.

Prepare the hominy as directed on the package, utilizing the remaining chile cooking
liquid as part of the cooking liquid for the hominy. (Usually you will need 4 times as
much water as hominy). Mix the chile paste well with the cooked hominy. Stir into the pot
of tripe, season with chili powder and return to a simmer and allow to thicken. Ladle into

bowls and place small amount of sliced radishes in the center. Squeeze fresh lime juice
over.