- 2 lbs beef tripe, rinsed, 1-inch cubes
1-½ white onions, quartered, divided
- 10 cloves garlic, divided
- 1 bay leaf, fresh or dried
- 2 Roma tomatoes, whole
- 2 dried ancho chilies, soaked
- 4 dried guajillo chilies, soaked
½ t cumin
½ t dried Mexican oregano
- 1 t sea salt
½ t black pepper
- 1 c water
1 (15 ½-oz) can hominy
½ c cilantro, rough chop (garnish)
½ c white onions, small dice
- Mexican oregano, fresh, rough chop (garnish)
- Lime wedges (garnish)
- Warmed tortillas
- Place beef tripe into pressure cooker. Add water, 1 onion, 4 cloves garlic, and bay leaf.
- Close and lock lid and set pressure cooker to "meat/stew", adjust time to 1 hr, and press "start/stop".
While cooking, in a saucepan, boil tomatoes until soft then add to a blender. Add soaked chilies, 6 cloves of garlic, ½ onion, cumin, oregano, sea salt, and freshly ground black pepper. Add 1c water and blend until smooth. Strain; set aside.
- When beef tripe is done, quick release and make sure all pressure is released before opening lid. Carefully open lid. Check to see if tripe is tender (do not overcook). If tripe is too tough, close lid and lock and cook longer. Adjust time for an additional several minutes. When done, remove the onion, garlic, and bay leaf. Add blender contents and hominy to pressure cooker. Stir well.
- Close and lock lid and set pressure cooker to "meat/stew", adjust time to 10 minutes, and press "start/stop".
- When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and check seasoning. Add salt and pepper, if needed. Garnish with cilantro, raw onions, oregano, lime wedge, and place in warmed tortillas.