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Best Easy Pancita de Res Recipe

Name: Best Easy Pancita de Res Recipe
Total time: 240 min
Yield: 375 g
Ingredients: beef tripe 2 lbs; beef feet 1 lb; onion 1 large; garlic cloves 6 cloves; bay leaves 2 pieces; dried guajillo chiles 6 pieces; hominy 2 cups; oregano 1 tsp; cumin 1 tsp; salt 2 tsp; black pepper 0.5 tsp; crushed red pepper 0.5 tsp

Slow-cooked beef tripe soup in a red chile broth, similar to menudo. This protein-rich family weekend tradition is a hearty, warming bowl with deep, spiced flavors.

Cook 240 min Difficulty NORMAL 260 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

beef tripe 2 lbs
beef feet 1 lb
onion 1 large
garlic cloves 6 cloves
bay leaves 2 pieces
dried guajillo chiles 6 pieces
hominy 2 cups

Seasonings/Sauce

oregano 1 tsp
cumin 1 tsp
salt 2 tsp
black pepper 0.5 tsp
crushed red pepper 0.5 tsp

Nutrition summary

Carbohydrates 10 g 15%

Protein 21 g 32%

Fat 13 g 45%

Serving size 375g

Cooking steps

1

Rinse the beef tripe thoroughly in cold water, then cut into 2-inch pieces. Place tripe and beef feet in a large stockpot and cover with at least 16 cups water.
2

Add the onion (halved), garlic cloves, and bay leaves. Bring to a rolling boil over high heat, then reduce to a simmer, skimming foam from the surface occasionally.
3

Simmer uncovered for 2 hours, adjusting heat to keep the stew gently bubbling.
4

Meanwhile, remove seeds and stems from dried guajillo chiles. Toast chiles lightly in a dry skillet over medium heat for 1-2 minutes, then soak in 2 cups hot water until pliable, about 15 minutes.
5

Blend soaked chiles with some soaking liquid, then strain the puree. After 2 hours of simmering, add the chile puree, oregano, cumin, salt, black pepper, and crushed red pepper to the pot. Stir well.
6

Add hominy and cook for another 1 to 2 hours, until tripe is tender and broth is rich, adjusting seasoning as needed.
7

Remove bay leaves and any bones from the beef feet. Serve hot, garnished with extra oregano or chopped onion if desired.

Personalized Q&A

Q. What's the key ingredient in this Pancita de Res recipe?

The key ingredient in Pancita de Res is beef tripe, which provides the characteristic flavor, chewy texture, and authenticity of this traditional Mexican soup. Beef feet contribute additional richness and depth to the broth.

Q. What is the most important cooking tip for Pancita de Res?

Slow simmering over gentle heat is crucial. Keeping your pot at a steady, low simmer allows the tripe to become tender without toughening, and helps develop the flavors of the chile broth over several hours.

Q. How do I avoid rubbery tripe or mushy hominy?

To prevent rubbery tripe, make sure to cut it into even pieces and simmer gently for several hours, checking tenderness periodically. Add the hominy only after the tripe is mostly cooked, so the kernels stay firm and don't overcook.

Q. How many calories and how much protein are in each serving?

Each serving of Pancita de Res contains roughly 260 kcal, with 21g protein, 10g carbohydrates, and 13g fat. The protein accounts for about 32% of total calories, making this a hearty, protein-rich soup choice.

Best Easy Pancita de Res Recipe

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