This dish depends on how much of each ingredient you put in it. It just depends on how much you wish to make. This dish takes a while to prepare and to cook but it is worth it. The spices are always according to how hot or spicy you like your food. It tastes better on the second day. If you want to make more, increase the ingredients. If you want less, decrease the ingredients. I learned this on my own and my husband, who is Mexican, loves it. It will please the most avid Mexican food lover.

6 to 8 servings


  • 2 pounds beef tripe

  • 2 onions, chopped

  • 4 (15 ounce) cans white hominy

  • ¼ teaspoon chili powder

  • salt and pepper to taste


  1. In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 45 minutes to one hour to incorporate the flavors. Serve with fresh onions, corn tortillas and lemon if desired.

Nutrition Facts (per serving)

296 Calories
7g Fat
37g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 7
Calories 296
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 158mg 53%
Sodium 632mg 27%
Total Carbohydrate 37g 14%
Dietary Fiber 7g 24%
Total Sugars 6g
Protein 20g
Vitamin C 2mg 12%
Calcium 121mg 9%
Iron 2mg 13%
Potassium 156mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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