👨‍🍳 作り方

1. 1

   Rinse the beef tripe thoroughly under cold water. Place the tripe and beef shank/oxtail in a large pot with 4 liters of water. Bring to a boil, then reduce heat, cover, and simmer for at least 2 hours, or until the tripe is tender.

   💡 プロのコツ: Skim off any impurities that rise to the surface during the first 30 minutes of simmering.
2. 2

   Remove the beef shank/oxtail from the pot. Once cool enough to handle, shred the meat and discard bones. Return the shredded meat to the pot with the tripe.

3. 3

   Add the chopped onion, bell pepper, tomatoes, and minced garlic to the pot. Stir well and continue to simmer for another 30 minutes, allowing the flavors to meld.

4. 4

   Add the corn pieces, cubed potatoes, and sliced carrots to the soup. Season with salt, black pepper, and cumin. Continue to simmer until the vegetables are tender, about 20-25 minutes.

5. 5

   Stir in the chopped cilantro and lime juice. Taste and adjust seasoning as needed. Serve hot.

   💡 プロのコツ: Serve with lime wedges and your favorite hot sauce on the side.