Tripe Chili

20120327-the-nasty-bits-tripe-chili-primary

Course Soups and Stews Prep Time 1h Total Time 2 1/2h

Ingredients in this Recipe

2 1/2 pounds honeycomb or rumen tripe, or a combination thereof
1 (28 ounce) can crushed tomatoes
1 1/2 tablespoons whole cumin seeds, toasted, then ground
1 1/2 teaspoons whole coriander seeds, toasted, then ground
1 large yellow onion, diced fine (about 1 1/2 cups)
1 quart meat broth (chicken, pork, or beef)
1 tablespoon dark brown sugar
1 tablespoon dried oregano leaves
1 whole Cascabel, Arbol, or Pequin chile, seeded, and torn in half
1/2 cup distilled white vinegar
1/4 cup vegetable oil
2 (28 ounce) cans beans (pinto, kidney, white beans, or a combination)
2 tablespoons vodka or bourbon
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
2 whole cloves, toasted and ground
3 fresh Thai bird chiles or 1 jalapeño, finely chopped
4 small cloves garlic, minced (about 1 tablespoon)
Avocado, diced
Cheddar, Jack, or Colby cheese, grated
For the Chilis:
Jalapeño or poblano peppers, diced and seeded
Onion, diced
Scallions, sliced fine
Sour cream

Recipe Preparation

See Full Recipe at Serious Eats

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