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Beef tripe slow-cooked in a clear broth with hominy, served with fresh garnishes. A protein-rich, lighter version of menudo that families across northern Mexico enjoy on weekends.
Rinse the beef tripe thoroughly under cold running water, then cut into bite-size pieces.
In a large stockpot, combine tripe, beef shank, onion, garlic, and water. Bring to a boil over high heat, then skim off any foam that forms on the surface.
Reduce the heat to low, add bay leaves, cover, and simmer gently for about 3 hours, ensuring the broth stays at a slow bubble for tender tripe.
Add the drained hominy, salt, and black pepper. Continue to cook uncovered over medium-low heat for another 1 hour to allow flavors to meld and the broth to reduce slightly.
Adjust seasoning as needed. Remove and discard the beef shank bone, bay leaves, and onion. Serve hot topped with desired fresh garnishes such as chopped onion, cilantro, lime wedges, and crushed red pepper.
