Mexico Pancita de Res
Mexicans associate this spicy dish—made with honeycomb tripe and seasoned with a cow’s foot and marrow bones—with an attempt to recover from a hangover. Pancita de res (literally, “beef belly”) is popular at street markets and fondas (mom-and-pop kitchens) on Saturday and Sunday mornings.
Recipe Servings: 6–8
Prep Time
25 minutes
Cook Time
3 hours 20 minutes
Total Time
3 hours 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Broth:- 6 qts (5.6 L) water
- 1 cow’s foot
- 1 lb (450 g) marrow bones
- 4 large garlic cloves, peeled
- 1 medium onion, cut into thick slices
- 3 lbs (1.3 k) clean tripe, cut into small bite-sized pieces
- 2 tsp (10 ml) dry oregano
- Salt, to taste
- 6 guajillo peppers, cleaned and seeded
- Water, for soaking
- 3 garlic cloves
- 1 tsp (5 ml) freshly ground cumin
- 1 Tbsp (15 ml) piquin peppers, crushed
- Lemon wedges
- Dry Mexican oregano
- ¾ cup (180 ml) white onion, chopped
- Warm corn tortillas
Directions
- Add 6 quarts (5.6 L) of water to a large pot. Over medium heat, cook the cow's foot, marrow bones, 4 garlic cloves, and an onion for about 15 minutes.
- Skim off the foam, and add the tripe, oregano, and salt. Cook for about 2 hours until the tripe is tender but not overcooked.
- Remove the cow's foot and marrow bones from the pot. When the foot is cool, remove meat from the bones and chop it. Put the meat back in the pot.
- To prepare the guajillo sauce, toast the guajillo peppers on a griddle over medium heat.
- Remove the toasted peppers and soak in a bowl with water for 25 minutes. When the peppers are soft, drain them.
- In a blender or food processor, blend the peppers, 3 garlic cloves, cumin, and a ½ cup (120 ml) of the broth, until very smooth.
- Strain the sauce and pour into the pot with the meat and broth. Simmer for 30 more minutes, partially covering the pot.
- Serve in large bowls and top with the garnishes. Warm tortillas can be soaked in the broth.
Making the Broth:
Making the Sauce:
Notes
Hominy sometimes is added to this stew. The tripe of a sheep can also be used in this recipe.Copyright © 1993—2024 World Trade Press. All rights reserved.