3.7 – 3 reviews • Gluten Free
| Level: |
Intermediate |
| Total: |
9 hr 15 min |
| Active: |
1 hr |
| Yield: |
4 to 6 servings |
Ingredients
- 1 cup red wine vinegar
- 1 head garlic, halved, plus 4 cloves, minced
- Kosher salt
- 7 fresh bay leaves
- 2 bunches fresh thyme
- 1 pound tripe, soaked overnight, cut into large pieces
- 2 dried guajillo chiles, seeded
- 2 ears corn
- 1 pound pork shoulder, diced into 1/2- to 1-inch cubes
- 4 tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 1 jalapeno, seeded and minced
- 1 small bunch fresh cilantro, stems separated and chopped, leaves whole
- Zest and juice of 3 limes
- 4 cups chicken stock
- 2 tablespoons tomato paste
- 2 teaspoons coriander seeds, toasted and ground
- 2 teaspoons cumin seeds, toasted and ground
- 1 butternut squash, peeled and diced
- Canola oil, for frying
- 3 corn tortillas, cut into strips
- 1/2 cup toasted pumpkin seeds
- 2 tablespoons pumpkin oil
Instructions
- Set up a large pot of boiling water. Add the red wine vinegar, garlic head halves, 1/2 cup salt, 4 of the bay leaves and 1 bunch of thyme. Bring back to a boil, then add the tripe. Simmer for 25 to 30 minutes. Remove the tripe from the water and slice into strips; set aside.
- Add 2 cups of water to a small saucepan. Add the dried guajillo chiles and turn on the heat. Bring to a boil, then turn off the heat and allow to rehydrate for 10 minutes. Add the contents of the pan into a blender and puree until smooth. Set aside.
- Preheat a grill pan to high heat. Add the corn and char on all sides, 5 to 7 minutes. Cut the kernels from the cobs and set aside.
- Season the pork shoulder with salt. Heat a large saute pan with 2 tablespoons of the extra-virgin olive oil. Sear the pork shoulder, in batches, until brown on all sides. 5 to 7 minutes.
- Coat a large Dutch oven generously with remaining 2 tablespoons extra-virgin olive oil and turn on the heat to medium high. Add the onion, minced garlic and jalapeno and saute until the onion is translucent, 5 to 7 minutes. Add the cilantro stems, lime zest and juice and 2 cups of the chicken stock. Reduce for 5 minutes.
- Add the tomato paste, remaining 3 bay leaves, remaining 1 bunch thyme tied with string and the remaining chicken stock. Bring to a boil, then reduce to a simmer. Add the coriander, cumin, sliced tripe and 1/2 cup of the pureed guajillo chile mixture to the soup. Add the seared pork shoulder and squash. Simmer the soup on medium to medium-low heat, about 30 minutes. Finish the soup with half the charred corn and 2 tablespoons of the pureed guajillo chiles.
- Set up a deep fryer with canola oil and heat to 350 degrees F. Fry the corn tortillas until crispy, 3 to 4 minutes. Remove to a paper towel-lined plate. Season with salt.
- Crush the toasted pumpkin seeds and mix with the pumpkin oil.
- Ladle the soup into bowls. Garnish with the remaining charred corn, crispy tortillas, pumpkin seeds and oil and cilantro leaves.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
1157 |
| Total Fat |
100 g |
| Saturated Fat |
13 g |
| Carbohydrates |
37 g |
| Dietary Fiber |
7 g |
| Sugar |
9 g |
| Protein |
33 g |
| Cholesterol |
151 mg |
| Sodium |
1483 mg |