I remember years ago, just after the Great Depression - I was very young and we ate all kinds of organ meats (brains, heart, tripe, sweetbreads) - after all, you had to have stamps to buy meat and you could only buy so much meat with stamps - and butchers would throw in the organ meats for good customers. Brains and eggs are wonderful, and sweetbreads with mushrooms are the greatest. You can make a glorious meal with Tripe Soup and good bread and butter. And, it's very affordable and delicious!
2# tripe, cut into 1/2” cubes
1 onion, peeled
3 whole cloves
1 large clove garlic, crushed (or more if you like)
1 1/2 qts. Beef Stock
1/4 C fresh green chiles – deveined, seeded & chopped
3 large ripe tomatoes – peeled, seeded & chopped
1 T. fresh oregano, chopped
1 T. fresh cilantro, chopped
1/2 C. chopped green onions, including the green
Place tripe in a large stockpot with 2 quarts of heavily salted water. Bring to a boil over high heat. Reduce heat and simmer for 30 minutes. Drain under cool running water.
Return tripe to pot and add the onion, cloves, peppercorns & garlic. Add 2 quarts of water and bring to a boil. Cook at a high simmer for 30 minutes. Add stock and continue to cook for 2 1/2 hours, or until the tripe is very tender.
Add the vegetables and herbs and simmer for 15 minutes. Check the seasonings. Serve in heated bowls.