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Mole de Panza (Puebla Tripe Mole)

Name: Mole de Panza (Puebla Tripe Mole)
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Cuisine: Mexican
Ingredients: 4 cloves Garlic; 1 White onion; 3 Ancho chilli; 4 Guajillo chilli; 2 Pasilla chilli; 30 g Mexican chocolate; 1000 g Beef tripe; 1 tbsp Salt; 3 Red tomato

4.0(1 rating)

225 min (45 prep + 180 cook) Hard 8 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 22 Jun 2026

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

£14.19

Total cost

£1.77

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

22g

Protein

30g

Carbohydrates

18g

Fat

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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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.