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Tripe Chili Recipe
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