A deep ruby broth with bold flavor and a rich, gelatinous texture that comforts body and soul. Beef tripe cooks until tender, wrapped in the character of guajillo chili and the unmistakable aroma of epazote. It is the classic Mexican restorative soup: vibrant, spiced, and full of tradition.
Turn what you find into an experience you can actually bring to your kitchen.
The beef tripe soup should smell clean and turn tender. Rinse the tripe and cut the onion, garlic, and radishes. Open the guajillo chilies and árbol chilies, removing seeds and veins to control the heat.
Place the beef foot in a pressure cooker with the water, part of the onion, part of the garlic, the bay leaves, half the oregano, part of the salt, and the pepper. Pressure cook for 45 minutes, until the broth looks gelatinous.
While the broth cooks, toast the guajillo chilies and árbol chilies for 20 seconds per side. Cover them with a little hot broth or hot water for 8 minutes, until flexible.
Blend the soaked chilies with the remaining garlic, cumin, and a little broth. Strain the sauce. In a large pot, heat the oil, pour in the sauce, and fry it for 5 minutes, until it shifts from raw red to deep ruby.
Add the beef foot broth, the tripe, epazote, and the remaining salt. Simmer uncovered for 22 minutes, until the tripe is tender, the broth is red, and the herbal aroma comes through clearly.
Serve very hot with chopped onion, key lime, radish, and the remaining oregano. The broth should be ruby-red, spiced, and full-bodied; if it cools down, it loses its charm.
