Rinse the tripe thoroughly under cold running water. If not already pre-cleaned, trim any excess fat or discolored bits. Place the tripe in a large pot and cover with cold water. Add 2 tablespoons white vinegar. Bring to a rolling boil over high heat and boil for 10 minutes to remove impurities. Drain and discard the blanching water, and rinse the tripe again under cold water.

Slice tripe

After draining, place the tripe on a cutting board and slice across into bite-sized strips or pieces about 1-inch wide. Cutting after parboil makes the tripe easier to handle and ensures even cooking.

Cooking

Assemble stock

Return the sliced tripe to the cleaned pot. Add 2.5 liters of fresh cold water and the optional bones if using (these add depth to the broth). Add the halved onion, smashed garlic cloves, bay leaves, peppercorns, oregano, and 1 teaspoon kosher salt.

Simmer gently

Bring the pot to a gentle simmer over medium-high heat. Once simmering, reduce heat to low to maintain a very gentle simmer. Partially cover and simmer for 2 to 3 hours, or until the tripe is tender but still with a slight chew. Check every 30 minutes: skim any foam or fat that rises and adjust the liquid level with hot water if needed to keep the tripe submerged.

Final seasoning

When the tripe is tender, taste the broth and add remaining 1 teaspoon kosher salt (or to taste). Remove and discard the bay leaves and bones (if used). Stir in 2 tablespoons fresh lime or lemon juice and the optional chili flakes. Simmer an additional 2–3 minutes to marry flavors.

Finish and Serve

Plate

Ladle the tripe and broth into bowls. Sprinkle with chopped cilantro, chopped onion, and thinly sliced radish. Serve hot with corn tortillas or crusty bread on the side. Offer extra lime wedges and hot sauce if desired.

Leftovers: Cool to room temperature, refrigerate in an airtight container up to 3 days or freeze up to 2 months. Reheat gently on the stovetop; add a splash of water if broth has reduced.