How to make
Thoroughly wash the beef tripe and cut it into small pieces.
Spray it with lemon juice and leave it for 30 minutes in the refrigerator. Rinse it again.
Top it with 10 2/5 cups (2.5 liters) of cold salted water. Season with the cumin, chili and pressed garlic and boil. Reduce the heat and boil on low heat until tender under a cover – for 2-3 hours.
Around 30 minutes before removing the soup from the heat, add the cooked (canned) corn.
Before presenting sprinkle with finely chopped onions and oregano, top it with slices of lime.
