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Tripe

Appears in
Splendid Soups
Splendid Soups

By James Peterson

Published 2000

  • About

When it comes to tripe, the world seems divided into two camps—those who can’t get enough of it in all its myriad forms and those who loathe the stuff. My own fondness for tripe falls somewhere in between, but my favorite version is the Mexican menudo with poblano chilies and hominy that I first tasted in a Mexican restaurant in New York.

In the United States, where tripe is not very popular, honeycomb tripe is the easiest to find. In Europe and in Latin countries (and neighborhoods), thick-seam and blanket tripe are also eaten. If you manage to find either of these less common varieties, try using more than one type; each kind of tripe has a slightly different texture.

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