Tripe Tacos in Herbal Tomatillo Sauce with Toasted Seeds and Nuts

Ingredients

• •2 pounds honeycomb tripe
• •2 teaspoons Kosher salt
• •8 whole tomatillos
• •2 whole red onions
• •2 whole jalapeños
• •10 cloves garlic
• •½ cup vegetable oil
• •1½ cups cilantro leaves
• •1 cup mint leaves
• •½ cup oregano leaves
• •4 tablespoons fish sauce
• •4 whole limes
• •12 whole corn tortillas
• •3 tablespoons sunflower seeds
• •2 tablespoons pumpkin seeds
• •3 tablespoons peanuts
• •½ cup white onion
• •optional
• •for garnish

Cooking Instructions

1. 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.

   180 min

2. 2.

   Toss the chopped tomatillos, onions, jalapeños, and garlic in 2 tablespoons oil. Broil on a foil- lined baking sheet until vegetables are blackened in spots, 10 to 15 minutes. Purée the blackened vegetables, herbs, fish sauce, lime zest and juice in a blender. Let sauce cool.

   15 min

3. 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.

   25 min

4. 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.

   10 min