Directions:
- Rinse tripe under cold running water and cut large pieces into 1inch squares.
- Place the garlic, peppercorns, thyme, and bay leaves into a square of cheesecloth. Tie into a bundle. This is your bouquet garni.
- Place the tripe in a large stock pot with 4 quarts of hot water, the bouquet garni, and salt. Bring to a boil and skim foam if necessary. Reduce the heat and cook at a simmer for 2 to 3 hours or until tripe is tender.
- Add the canned hominy, liquid and all and the jalapenos. Cook 15 minutes longer. About 10 minutes before serving, add the cilantro, green onions, and tomatillos. Remove the bouquet garni.
- Garnishes may include mild red chile sauce, ground chile powder, oregano leaves, chopped onions, or lime wedges, or sliced radishes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.02 Kcal (1131 kJ) | ||
| Calories from fat | 84.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 14% | |
|---|---|---|---|
| Cholesterol | 134.6mg | 45% | |
| Sodium | 1584.79mg | 66% | |
| Potassium | 354.12mg | 8% | |
| Total Carbs | 27.22g | 9% | |
| Sugars | 4.3g | 17% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 22.12g | 44% | |
| Vitamin C | 11.3mg | 19% | |
| Iron | 3.9mg | 21% | |
| Calcium | 69.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 69.77 Kcal (292 kJ) | ||
| Calories from fat | 21.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 14% | |
|---|---|---|---|
| Cholesterol | 34.78mg | 45% | |
| Sodium | 409.52mg | 66% | |
| Potassium | 91.51mg | 8% | |
| Total Carbs | 7.03g | 9% | |
| Sugars | 1.11g | 17% | |
| Dietary Fiber | 1.09g | 17% | |
| Protein | 5.72g | 44% | |
| Vitamin C | 2.9mg | 19% | |
| Iron | 1mg | 21% | |
| Calcium | 18.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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