80 tripe recipes

Crockpot menudo, the traditional Mexican tripe and hominy soup made easy in the slow cooker. Tender tripe, posole, chile, and a calf's foot simmer all day into a rich, deeply savory bowl.

Sauteed striped bass escabeche marinated in white wine, sherry vinegar, and citrus with bell peppers, green olives, and crisp green beans. A stunning make-ahead dish.

Traditional Native American oyster soup thickened with cornmeal and enriched with butter and milk. A simple, briny chowder inspired by Northeast coastal tribes with just 5 ingredients.

Philadelphia pepper pot, the historic peppery tripe-and-veal soup of Colonial America. Slow-simmered with potatoes and pot herbs, fired up with cayenne, and dotted with tiny marble-sized suet dumplings.

Menudo, the traditional Mexican tripe and hominy soup simmered with toasted ancho chiles, garlic, and cilantro. Serve with lime wedges for a smoky, soul-warming bowl.

Menudo with hominy: tender tripe and pork knuckle simmered with chili powder, cumin, oregano, and garlic, then finished with whole hominy. The traditional Mexican Sunday-morning soup.

Traditional Sonoran white menudo with tender tripe, calf's foot, and flowered hominy in a rich broth served with lime, cilantro, and chile toppings.

Philadelphia pepper pot soup with ham, leeks, onions, celery, tomatoes, rice, and bouillon, seasoned with pepper and simmered until the vegetables are tender. A quick, hearty American colonial-era soup.

Philadelphia pepper pot is the legendary Revolutionary War-era soup of tripe, calves feet, red pepper, herbs, and potatoes. A heritage colonial stew that fed Washington's army at Valley Forge.

Hearty Caribbean callaloo cookup loaded with tender beef, coconut milk, taro greens, and rice simmered in one pot with a fiery habanero kick. A true island comfort bowl!

Hand-chopped pork seasoned with garlic, bay leaves, and warm spices, stuffed into casings, then hickory-smoked for authentic Cajun andouille from scratch.

Menudo estilo norteno with honeycomb tripe, calf's foot, hominy, and toasted ancho chiles simmered for hours. An authentic Northern Mexican hangover soup with deep chile heat.

Swiss kuttle soup from Ticino: a rustic Alpine tripe soup with carrots, leeks, celeriac, cabbage, bacon, red wine, and parmesan. Old-country comfort food at its most honest.

Jello shooters are a really fun way to get the crowd loose. Thanks to Lori, my neighbor, for this delicious recipe...just in time for the NFL season!

Margarita on the rocks shakes premium gold tequila with Triple Sec, Grand Marnier, and sweet and sour mix, poured over ice into a salt-rimmed glass. The double hit of orange liqueur gives this classic cocktail extra depth and punch.

This frozen margarita is a berrilicious treat. Sweet, cool, refreshing and goes down smooth. Great for unwinding on a hot day or any festive occasion.