Tripe Tacos in Herbal Tomatillo Sauce with Toasted Seeds and Nuts

Ingredients for Tripe Tacos in Herbal Tomatillo Sauce with Toasted Seeds and Nuts

• 900g honeycomb tripe

• Koshersalt

• 8 tomatillos, roughly chopped (about 350g )

• 2 small red onions, chopped

• 2 jalapeños, stemmed and cut in half lengthwise

• 10 cloves garlic

• 120ml plus 2 tablespoons vegetable oil, divided

• 1 1/2 cups coriander leaves, plus more for garnish

• 1 cup mint leaves, plus more for garnish

• 1/2 cup oregano leaves, plus more for garnish

• 60ml fish sauce

• 4 limes, zested and juiced

• 12 majstortillas

• 3 tablespoons sunflower seeds, toasted

• 2 tablespoons pumpkin seeds, toasted

• 3 tablespoons peanuts, chopped and toasted

• Diced white onion, optional, for garnish

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.

Toss the chopped tomatillos, onions, jalapeños, and garlic in 2 tablespoons oil. Grill 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.

Slice the cooled tripe into 1/4-inch strips. Heat the remaining 120ml 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.

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.

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