Tripe Tacos In Herbal Tomatillo Sauce With Toasted Seeds And Nuts Recipe

Name: Tripe Tacos In Herbal Tomatillo Sauce With Toasted Seeds And Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds honeycomb tripe; Kosher salt; 8 tomatillos, roughly chopped (about 3/4 pound); 2 small red onions, chopped; 2 jalapenos, stemmed and cut in half lengthwise; 10 cloves garlic; 1/2 cup plus 2 tablespoons vegetable oil, divided; 1 1/2 cups cilantro leaves, plus more for garnish; 1 cup mint leaves, plus more for garnish; 1/2 cup oregano leaves, plus more for garnish; 4 tablespoons fish sauce; 4 limes, zested and juiced; 12 corn tortillas; 3 tablespoons sunflower seeds, toasted; 2 tablespoons pumpkin seeds, toasted; 3 tablespoons peanuts, chopped and toasted; Diced white onion, optional, for garnish

Servings: persons

2 pounds honeycomb tripe
Kosher salt
8 tomatillos, roughly chopped (about 3/4 pound)
2 small red onions, chopped
2 jalapenos, stemmed and cut in half lengthwise
10 cloves garlic
1/2 cup plus 2 tablespoons vegetable oil, divided
1 1/2 cups cilantro leaves, plus more for garnish
1 cup mint leaves, plus more for garnish
1/2 cup oregano leaves, plus more for garnish
4 tablespoons fish sauce
4 limes, zested and juiced
12 corn tortillas
3 tablespoons sunflower seeds, toasted
2 tablespoons pumpkin seeds, toasted
3 tablespoons peanuts, chopped and toasted
Diced white onion, optional, for garnish

1
Poach the tripe in salted water for 3 hours in a large pot, changing the water halfway through. The tripe should be soft and pliable when done. Drain and let tripe cool. Pat dry.
2
Toss the chopped tomatillos, onions, jalapenos, and garlic in 2 tablespoons oil. Broil on a foil- lined baking sheet until vegetables are blackened in spots, 10 to 15 minutes. Puree the blackened vegetables, herbs, fish sauce, lime zest and juice in a blender. Let sauce cool.
3
Slice the cooled tripe into 1/4-inch strips. Heat the remaining 1/2 cup of oil in a large nonstick skillet over medium heat. Working in batches, carefully pan-fry the strips of tripe on one side until golden brown. Place tripe on a paper towel-lined plate as you work and sprinkle with salt. After the last batch, drain the pan of all oil and add the pan-fried tripe and the tomatillo sauce. Toss the tripe in the sauce over medium heat until softened and coated.
4
Assemble the tacos: Warm the tortillas. Divide the tripe between the tortillas and top with toasted seeds and nuts. Garnish with additional chopped herbs and white onion, if desired.

1496

kcal

Calories

Fat

288

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds honeycomb tripe, Kosher salt, 8 tomatillos, roughly chopped (about 3/4 pound), 2 small red onions, chopped, and more.

Yes, Tripe Tacos In Herbal Tomatillo Sauce With Toasted Seeds And Nuts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tripe Tacos In Herbal Tomatillo Sauce With Toasted Seeds And Nuts

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