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 Italian Meatballs

Recipe courtesy of Ree Drummond

Kicked Up Spicy Wings

Recipe courtesy of Ree Drummond

Spicy Pop Pulled Pork

Recipe courtesy of Ree Drummond

Spicy Szechuan Stir-Fry

Recipe courtesy of Jill Novatt

Spicy Beef Stir-Fry

Recipe courtesy of Food Network Kitchen

Pat's Spicy Peach Hot Wings

Recipe courtesy of Gina Neely|Pat Neely

Spicy Hummus

Recipe courtesy of Ina Garten

Spicy Scrambled Eggs

Recipe courtesy of Ree Drummond

Spicy Arrabiata Penne

Recipe courtesy of Valerie Bertinelli

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

          On TV

          powered by PubExchange

          Get Cooking