Tripe Chili Recipe

Ingredients (35)

• 2 1/2 pounds honeycomb or rumen tripe, or a combination thereof
• 1/2 cup distilled white vinegar
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• 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
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• 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