Librillo de Res (Mexican Beef Tripe Stew)

Ingredients

• 2 pounds (900g) beef tripe, cleaned and cut into small pieces 2 pounds (900g) beef tripe, cleaned and cut into small pieces
• 1 onion, chopped 1 onion, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 50g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the beef tripe. Cook for 10 minutes, then drain and rinse the tripe thoroughly.
2. 2.
   In the same pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the diced tomatoes, jalapeno pepper, dried oregano, ground cumin, paprika, and bay leaf to the pot. Stir well to combine the ingredients.
4. 4.
   Add the beef tripe to the pot and pour in the beef broth. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the tripe becomes tender.
6. 6.
   Once the tripe is tender, remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Librillo de Res hot, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the stew. Enjoy with warm tortillas or rice.

Treat your ingredients with care...

• Beef tripe — Ensure that the tripe is thoroughly cleaned before cooking. Boiling it for 10 minutes helps remove any impurities and prepares it for the stew.

Tips & Tricks

• For a spicier version, leave the seeds in the jalapeno pepper or add a pinch of cayenne pepper.
• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water to the pot during the last 10 minutes of cooking.
• Serve the Librillo de Res with a side of Mexican rice and refried beans for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for future meals.
• The flavors of this stew develop even more the next day, so consider making it in advance for an even tastier experience.

Serving advice

Serve the Librillo de Res hot in individual bowls. Accompany it with warm tortillas or steamed rice for a satisfying meal. Provide lime wedges on the side for squeezing over the stew, adding a refreshing citrusy touch.

Presentation advice

Garnish each bowl of Librillo de Res with a sprinkle of fresh chopped cilantro. The vibrant green color adds a pop of freshness to the dish. Serve it in colorful Mexican pottery or rustic bowls to enhance the visual appeal.