-
1
To prepare the tripe: Wash the tripe thoroughly in warm water. Place it into a large bowl, sprinkle with the lime juice and salt, and scrub vigorously. Let stand 30 minutes; then wash the tripe again in warm water.
-
2
Slice the tripe into small pieces, approximately 2 inches in length by 1/2-inch wide. Place the tripe in a large stockpot, cover with water, and bring to a boil. Simmer for 10 minutes and then drain.
-
3
Add tripe and 3 quarts water. Bring to boil; reduce heat to medium low. Add garlic, onion, and oregano. Partially cover and simmer until tripe is very tender, 2 to 3 hours.
-
4
To start the chile infusion: During the last half hour of simmering, heat a heavy skillet. Tear the chiles into pieces and toast them for a few seconds on each side, until they blister and darken slightly. Place the pieces in a bowl and submerge in boiling water. Cover with a lid and soak for 30 minutes.
-
5
Drain the chiles in the bowl and place them into a blender with the remaining cloves of garlic and the ground cumin. Add a ladle of the simmering broth, and blend until smooth. Add the chile-broth back into the soup, and simmer for 30 minutes.
-
6
Serve the piping-hot soup with the condiments, to be used according to personal taste.
