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  • Prep Time


  • Total Time


  • Servings



  • 6

    lbs beef tripe, fat trimmed and cubed

  • 4

    halved pig feet

  • 2

    large onions, chopped

  • 2

    Tbsp chili powder

  • 4

    cloves garlic, chopped or pressed

  • 4

    whole bay leaves

  • Salt to taste

  • 2

    10-oz cans white hominy, drained

  • 3

    chopped jalapeno peppers

  • 1

    tsp oregano


Trim as much fat as possible from tripe. Wash thoroughly and cut into bite-size pieces. Soak in saltwater at least 6 hrs or overnight if possible. Drain tripe and add to fresh boiling salted water. Add all ingredients except hominy. Bring back to boil, reduce heat and let simmer 3 – 5 hrs or until tender. Remove bay leaves. Add hominy and let simmer another 30 mins. Serve with lemon wedges and additional chopped onion if desired. Leftovers freeze well.


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