Peruvian Hominy Soup Recipe

If using dried hominy (mote): rinse it, then soak overnight in cold water (cover by 2–3 inches). Drain and rinse before cooking. If using canned hominy: drain and rinse; no soaking needed.

If tripe is not pre-cleaned: rinse under cold water, rub with coarse salt and a splash of vinegar, then rinse until water runs clear. Pat dry. Cut tripe into 1–1.5 inch strips or bite-size pieces.

Bring a large pot of water to a boil and blanch the tripe 3–5 minutes to remove residual odors. Drain, rinse under cold water, then set aside.

Simmer until tender

Place blanched tripe in a large heavy pot. Add the stock and water, bay leaves, half the chopped cilantro stems, one halved onion (reserve remaining onion for later), 2 garlic cloves (crushed), and 1 teaspoon salt. Bring to a boil, then reduce to a gentle simmer. Cover and simmer 1.5–2 hours, or until tripe is tender when pierced with a fork. Skim any foam occasionally. If using dried hominy that requires long cooking, add it with the tripe now; if using canned hominy, add later (see below).

While tripe simmers, heat 2 tablespoons oil in a medium skillet over medium heat. Add the remaining chopped onion and sauté 4–6 minutes until soft and translucent. Add remaining garlic (minced), aji amarillo paste, ground cumin, oregano, and paprika. Cook 1–2 minutes until aromatic, stirring so the paste warms through. Add butter (optional) and stir to melt.

If you used fresh aji amarillo peppers instead of paste, finely chop them and sauté with the onion and garlic until softened, then proceed with the spices.

When tripe is nearly tender (about 20–30 minutes before serving), add the cubed potato and sliced carrot to the tripe pot. Also add the soaked and drained dried hominy now if you used dried hominy; if using canned hominy, add it during the last 15 minutes of cooking so it heats through without disintegrating.

Stir the sautéed aji amarillo and onion mixture into the pot. Taste broth and add remaining salt and black pepper to taste. Continue simmering uncovered until potatoes are soft and tripe and hominy are fully tender (total simmer time for tripe from previous step typically 1.5–2 hours; adjust as needed).

About 5 minutes before serving, stir in chopped cilantro leaves (reserving a little for garnish) and remove bay leaves. If the broth is too thin, simmer uncovered to reduce; if too thick, add up to 1 cup more stock or water to reach desired consistency.

Ladle soup into bowls. Top each bowl with additional chopped cilantro leaves, a few slices of thin red onion if using, and optional fresh aji slices. Serve with lime wedges on the side to squeeze over each portion.

Taste and adjust with additional salt, pepper, or aji paste as desired. Serve hot with crusty bread or steamed rice, if desired.