I recommend Menudo, a traditional Mexican tripe soup. I have had success with this recipe, even though Mrs Hoot won't touch it.
Menudo
Ingredients
2 cups of dried hominy (drained) OR
1 large can of hominy (I prefer the hominy you find in the ethnic section of your grocery store)
2 lbs. pigs' feet (Split the long way. The meat dept. at your grocery store will do this if you ask them)
3 lbs. chopped honeycomb tripe (well cleaned in a couple of changes of water)
Water, as needed
1 tablespoon dried oregano
5 black peppercorns
5 chopped cloves garlic
2 roasted poblano chilies, seeded, peeled and chopped
1 roasted ancho chili, seeded, peeled and chopped
1 chopped onion
Instructions:
*Note: If you are using canned hominy, skip this step
1. Cover the hominy with water. Leave it to soak for at least eight hours or overnight. Transfer it to a saucepan and cover it with a few inches of water. Bring it to a boil, and then simmer it for two hours. Add more water if you need to, to keep the hominy covered.
2. Drain off the water, and then add the tripe, onion, oregano, pigs' feet, peppercorns and garlic. Add water to cover everything and bring the mixture to a boil. Simmer for two-three hours until the tripe and pig’s feet are tender, then add the chilies and simmer for one more hour.
Note: The pig’s feet will have bones, remove them if you wish.
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