BEEF HONEYCOMB TRIPE 3.5 LBS

Experience authentic flavor and texture with our Beef Honeycomb Tripe, expertly scalded for tenderness and cleanliness while preserving its signature honeycomb pattern. Each vacuum-sealed bag weighs approximately 3.5 to 3.75 lbs, making it ideal for both home cooks and restaurants seeking premium quality offal for traditional dishes.

Sourced from USDA-inspected beef, our honeycomb tripe is meticulously processed to ensure a mild aroma and optimal consistency—perfect for iconic soups like Menudo, Pho, or Kare Kare. The tripe’s sponge-like structure absorbs flavor beautifully, resulting in rich, comforting broths that celebrate cultural heritage and culinary craftsmanship.

Features & Benefits:

• Pre-cleaned and scalded for convenience and safety.

• Ideal for Menudo, Pho, and other traditional soups.

• Rich in collagen and protein with a naturally low-fat profile.

• Sold by the bag (approx. 3.5–3.75 lbs each), frozen for freshness.

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Menudo Recipe (Authentic Mexican Tripe Soup)

Servings: 8–10
Prep Time: 25 minutes
Cook Time: 2.5–3 hours

Ingredients:

• 3.5–3.75 lbs scalded beef honeycomb tripe, cut into 1-inch squares

• 1 large white onion, quartered

• 6 cloves garlic, crushed

• 2 tsp salt (adjust to taste)

• 1 tsp black pepper

• 2 bay leaves

• 10 cups water or beef broth

• 1 (25 oz) can hominy, drained and rinsed

• 5 dried guajillo chiles, stemmed and seeded

• 3 dried ancho chiles, stemmed and seeded

• 1 tsp oregano

• ½ tsp cumin

• 1 tbsp vegetable oil

Toppings (Optional):

• Chopped onion

• Fresh cilantro

• Lime wedges

• Dried oregano

• Crushed red pepper flakes

• Warm corn tortillas

Instructions:

1. Clean & Boil the Tripe:
   Rinse the scalded tripe thoroughly. In a large stockpot, combine tripe, onion, garlic, bay leaves, salt, and water. Bring to a boil, then reduce to a simmer. Cook for 2 to 2.5 hours until tripe is tender.

2. Prepare the Chili Sauce:
   In a small pot, boil guajillo and ancho chiles for 10 minutes until softened. Blend the chiles with oregano, cumin, and a cup of cooking broth until smooth. Strain and sauté in vegetable oil for 3–4 minutes to deepen the flavor.

3. Combine & Simmer:
   Add the chili sauce and hominy into the tripe broth. Simmer uncovered for another 30–40 minutes, stirring occasionally. Adjust salt and seasoning as needed.

4. Serve:
   Ladle hot Menudo into bowls and garnish with cilantro, onion, and lime. Serve with warm tortillas and a sprinkle of oregano for authentic flavor.