Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Rinse tripe under cold running water and cut large pieces into 1inch squares.

Place the garlic, peppercorns, thyme, and bay leaves into a square of cheesecloth. Tie into a bundle. This is your bouquet garni.

Place the tripe in a large stock pot with 4 quarts of hot water, the bouquet garni, and salt. Bring to a boil and skim foam if necessary. Reduce the heat and cook at a simmer for 2 to 3 hours or until tripe is tender.

Add the canned hominy, liquid and all and the jalapenos. Cook 15 minutes longer. About 10 minutes before serving, add the cilantro, green onions, and tomatillos. Remove the bouquet garni.

Garnishes may include mild red chile sauce, ground chile powder, oregano leaves, chopped onions, or lime wedges, or sliced radishes.

IDEAS YOU'LL LOVE

Spicy Lemon Garlic Shrimp

Recipe courtesy of Ree Drummond

Spicy Cauliflower Stir-Fry

Recipe courtesy of Ree Drummond

Spicy Guacamole

Recipe courtesy of Bobby Flay

Spicy Coconut Shrimp

Recipe courtesy of Valerie Bertinelli

Spicy Edamame Dip

Recipe courtesy of Trisha Yearwood

Spicy Italian Meatballs

Recipe courtesy of Ree Drummond

Quick and Spicy Tomato Soup

Recipe courtesy of Giada De Laurentiis

Smoked Jerk Chicken Wings With Spicy Honey-Tamarind Glaze

Recipe courtesy of Bobby Flay

Spicy Sweet Potato Pancakes with Holiday Guacamole

Recipe courtesy of Rachael Ray

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking