Tripe Chili Recipe

Serves: 6 Save

Ingredients (35)

  • 2 1/2 pounds honeycomb or rumen tripe, or a combination thereof
  • 1/2 cup distilled white vinegar
  •  
  • For the Chilis:
  • 3 whole Ancho, Pasilla, or 2 whole New Mexico red, California, Costeño, or Choricero chiles, seeded, and torn into rough 1-inch pieces (about 1/8 ounce)
  • 1 whole Cascabel, Arbol, or Pequin chile, seeded, and torn in half
  • 1 quart meat broth (chicken, pork, or beef)
  • 2 whole anchovy filets
  • 2 teaspoons soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 tablespoons whole cumin seeds, toasted, then ground
  • 1 1/2 teaspoons whole coriander seeds, toasted, then ground
  • 2 whole cloves, toasted and ground
  •  
  • To Assemble:
  • 1/4 cup vegetable oil
  • 1 large yellow onion, diced fine (about 1 1/2 cups)
  • 3 fresh Thai bird chiles or 1 jalapeño, finely chopped
  • 4 small cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon dried oregano leaves
  • 1 (28 ounce) can crushed tomatoes
  • 2 (28-ounce) cans beans (pinto, kidney, white beans, or a combination)
  • 2 bay leaves
  • 2 tablespoons cider vinegar, plus more to taste
  • 2 tablespoons vodka or bourbon
  • 1 tablespoon dark brown sugar
  •  
  • Garnishes (all suggestions optional):
  • Scallions, sliced fine
  • Cheddar, Jack, or Colby cheese, grated
  • Sour cream
  • Jalapeño or poblano peppers, diced and seeded
  • Onion, diced
  • Avocado, diced
  • Saltines or Fritos

Directions

Learn how to make this recipe at Serious Eats