| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Tripe (3 to 4 lbs) |
| 1 |
|
Piece honeycomb; be sure to include |
| 6 |
|
Garlic cloves; bruised but not peeled |
| 1 |
tb |
Peppercorns |
| 2 |
|
Sprigs thyme |
| 3 |
|
Bay leaves |
| 1 |
ts |
Sea salt |
| 1 |
cn |
White hominy; (28 ounce) |
| 1 |
bn |
Cilantro; leaves chopped |
| 1 |
bn |
Green onions; chopped |
| 12 |
|
Tomatillos; diced |
INSTRUCTIONS
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. 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.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/10/96
show Yield: 8 to 10 servings
Recipe By : TOO HOT TAMALES SHOW #TH6292
Posted to MC-Recipe Digest V1 #266
Date: Mon, 28 Oct 1996 18:34:38 -0600
From: Pat Asher <asher@mcs.com>
A Message from our Provider:
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