SMF Premier Member
- Joined Oct 17, 2009
Alright, here's something off the wall. I know there's some on here that will drool, some will puke, and some will ponder. I myself could eat this everyday. I have never had it smoked, never seen it smoked, so this is an experiment. I'll explain a little, tripe is cows stomach, yup ya herd me, gut pile to some, hangover cure to other's. To me it's a perfect winter bowl of goodness, the hotter the better. Here's the ingredients. Four pounds of tripe. one habanero, three anaheim chilis in the smoker along with a white onion. I cleaned the tripe and cut off all the fat I could then boiled it for 15 minutes, tossed it in the colander and washed it with hot water to get rid of as much grease as possible, then onto the smoker. I didn't go by any temp on this, I just pulled it when it looked like it took on a good amount of hickory smoke. Then into the dutch oven on the stove with water to cover and a TBS of kosher salt. Bring to a boil and drop to a simmer and go watch tv, this will take a few hours, talk about a stall. Meanwhile I had a seperate sauce pan going with the hominy. chopped onion, herdez salsa ranchera, habanero and anaheim chilis some of my chili arbol powder and some menudo mix which is oregano, dried lemon zest and some red chili flake, I also added some fresh garlic. When about a half hour out I'll add it to the dutch give a stir and have a cold one. Plate a bowl with some fresh chopped onion, dried oregano and some hot corn tortillas and dig in. Enjoy and OLAY!