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Veracruz Style Tripe Stew

Recipe courtesy of Charbel Barker with My Latina Table

Rumba Meats® Beef Honeycomb Tripe

Plated Veracruz Style Tripe Stew


  • Rumba Meats® Beef Honeycomb Tripe (1 package)
  • 4¼ cups water
  • ½ white onion, chopped
  • 1 head of garlic (about 4-5 cloves), chopped
  • 1 branch of fresh oregano
  • 1 branch of fresh rosemary
  • Salt to taste
  • 1 cup of vinegar
  • Guajillo sauce (2 pasilla peppers, 2 guajillo peppers, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon ground cumin, clove of garlic)
  • 1 can of beef stock
  • 1 can of hominy
  • 2 potatoes, cut into medium sized cubes
  • Garnish: Onion, cilantro and lime to taste


  1. Clean honeycomb tripe in water and vinegar. Rinse.
  2. Trim the fat around the edges of honeycomb tripe. Cut into small chunks.
  3. In a heavy pot, heat water to a heavy boil; add honeycomb tripe and cook for 25 minutes or until internal temperature reaches 160ºF.
  4. Drain the water and rinse the Tripe again. Set aside.
  5. Meanwhile, prepare guajillo sauce: Remove seeds, devein and stem pasilla and guajillo peppers. Heat in boiling water for 15 minutes. Drain water. Place softened peppers, salt, pepper, cumin and garlic in a blender; pulse until blended. Strain mixture and set aside.
  6. For tripe stew: In a large, clean pot, add 4¼ cups water, onion, garlic, salt, fresh herbs, beef stock, potatoes and cooked tripe.
  7. Bring to a boil; reduce heat and simmer for 20 minutes.
  8. Add reserved guajillo sauce and hominy to the pot and cook an additional 10 minutes.
  9. Serve garnished with lime wedges, chopped onion, and cilantro.