Mole de Panza (Puebla Tripe Mole)
Mole with beef tripe, Puebla style.
About this recipe
Mole de panza is a Puebla stew where beef tripe is slow-cooked in a complex multi-chilli sauce.
History & Origin
Mole de panza is deeply rooted in Puebla's culinary tradition. This stew combines the art of mole with the offal cookery inherited from Spain. The beef tripe is cooked for hours until tender, then bathed in a mole made from multiple dried chillies, tomato, onion, garlic, spices and chocolate. In Puebla it is considered a market and popular-feast dish, different from the refined mole poblano. It is found in popular markets where traditional cooks prepare it from the early hours. It is a hearty dish consumed at weekends. Well-cooked tripe has a gelatinous texture that wonderfully absorbs the mole flavours, reflecting the creativity and nose-to-tail ethos of Mexican cuisine.
Estimated cost
£8.00
Total cost
£1.00
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
380
Calories
22g
Protein
30g
Carbohydrates
18g
Fat
4g
Fibre
720mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Clean the tripe thoroughly with lime and salt. Rinse several times.
💡 Thorough cleaning is essential.
- 2
Cook the tripe in a pressure cooker with water, onion, garlic and salt for 1.5 hours.
- 3
Rehydrate the guajillo, ancho and pasilla chillies in hot water for 15 minutes.
- 4
Blend the chillies with roasted tomato, onion, garlic and a little broth.
- 5
Fry the sauce in oil until it darkens. Add chocolate and spices.
💡 The chocolate adds depth without excessive sweetness.
- 6
Cut the cooked tripe into pieces. Add to the mole with broth.
- 7
Cook for 30 more minutes on low heat. Serve with tortillas and rice.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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