361 triple 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.

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 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.

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.

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.

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.

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

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.

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

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!

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.

Triple chocolate cheesecake on a chocolate cookie crust, made with cream cheese, melted semisweet chocolate, grated German chocolate, and a splash of creme de cacao. Slow-baked low and slow for a velvety, crack-free finish.

Triple-chocolate brownies loaded with melted butter, unsweetened chocolate, dark cocoa, and a blanket of chocolate chips. Fudgy, rich, and ready in one hour flat.

Jumbleberry pie loaded with fresh blueberries, blackberries, and raspberries in a double-crust pastry with warm cinnamon and nutmeg. A triple-berry showstopper served with ice cream.

Traditional Turkish coffee brewed in an ibrik with cardamom and sugar. Triple-foamed, unfiltered, and rich with thick crema on top. Authentic 5-minute ritual.

Holiday chocolate truffles made with semi-sweet chocolate chips, sweetened condensed milk, and a splash of amaretto or Grand Marnier. Two flavors from one batch, no thermometer required.