Spicy Stewed Tripe With Scallions

There are some foods that are revolting and tripe is one of them. This tripe recipe will not make it to my NYT Recipe book. But congratulations to those of you who are brave and eat tripe and love it. An acquired taste?

Instead of making chile powder, as one poster noted too "dry", followed another googled recipe which soaked the toasted chiles, after seeding, in the broth for 30 min, then blending. Blended with the broth onions & garlic, added oregano, cumin and salt. It worked well. 6 hours total, but worth it. Used a pig's foot instead of calf and added about 1.5 lbs of pork shoulder to 1.75 lbs tripe, cutting all of the chiles in half and broth/water to 3 Q vs 4 Q. Added 25 oz hominy for last boil.

Made this last week. Didn't have the exact peppers on hand so I used what I had Guajillo, Ancho and Sante Fe chiles already dried. Things I did differently: I made in the pressure cooker. 1st put everything in the IP at the same time and pressure-cooked on high for 45 minutes. Picked out the icky parts. Absolutely some of the best Menudo I've had ever. However, the real surprise was the following day. When a taste of the reheated leftovers exploded in mouth and evolved in layers of flavor

Our local triperie (tripe and offal butcher) is doing a brisk business these days...after all, 'tis the season here in a wet, grey and Covidtide grim Parisian winter, to warm our hungry souls and tummies with Tripes à la mode de Caen...or other delicious global tripe expressions. As Gabrielle mentioned, the addition of a split calves foot (or pigs feet as a substitute) is essential for flavour, texture and heightened deliciousness. Provecho, indeed!!

This really reminded me of Picante a la Tacneña, from the Tacna region of Peru, and I'm quite surprised to learn that tripe (or mondongo) and chiles are a common and delicious pairing in other cuisines, too! The preparation from Tacna has some differences, like potatoes being a key part of it, and the chiles are cooked and liquified rather than being added as chile powder. This brings back memories of ladies in the church kitchen washing kilos of tripe to make a huge pan of picante - bliss!

it it calfs foot or honeycomb tripe ? live in South Texas and have eaten it both ways but with bones in the foot and not in the honeycomb tripe

What tradition is that recipe based on? I’m guessing New Mexico

"Cover with one inch of water," does this mean you add only one inch of water, or cover, plus an additional inch of water?

I consider myself Greek/Texan, but my dad (GREEK) had a Mexican restaurant in west Texas. All of our Mexican cooks both professional and home, toasted the chilis in a cast iron skillet, seeded and blended them into a paste using broth. This prevents that powdery residue plus the powder would need to be cooked into the broth much longer than 45 minutes in my humble opinion! Opa! Que Rico!

its funny, I have seen this recipe on here for a long time and decided to finally check it out thinking it was some spicy Sichuan mala mouth numbing dish.........but this is menudo... like good menudo with the calf foot. I am not sure why some add pigs foot which makes it a little gamey, but this is the kind of menudo my mom makes, just a little less red chilis for a clearer broth and with another head of garlic or two and of course garnish with diced white onion, dried red pepper and oregano..

NIce. I will try to make this next time. The Polish version, which is usually served before a night of drinking, to 'line' the stomach, does not use chile but lots of black pepper, marjoram, garlic and the addition of chicken meat and its cooked with a pig foot or two, to get the right flavor and to thicken the stock. Delicious!

This isn't about the recipe but it reminded me of my Grandparent. A tight-fisted patriarch, in the 1920s, he refused my Grandmother's request for additional housekeeping money. Tripe was cheap so my Grandmother made it in a white sauce with onions. One look and my Grandfather declared, "I do not eat boiled underwear", turned the platter upside down on the floor and left for his club. My Grandmother scraped it up carefully and served it, floor detritus and all, the next night. She got her raise.