Menudo (tripe soup)
10 servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Honeycomb Tripe |
| 1 | each | 1 1/2 lb Veal Knuckle |
| 6 | cups | Water |
| 2 | eaches | Med. Onions, Chopped * |
| 2 | eaches | Cloves Garlic, Minced |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Coriander Seed |
| ¼ | teaspoon | Dried Oregano, Crushed |
| ¼ | teaspoon | Crushed Red Pepper |
| ¼ | teaspoon | Pepper |
| 1 | can | Hominy (15 ozs) |
| 1 | x | Garnishes ** |
NOTE: * Should be at least 1½ Cups ** Pequin Chiles Or Crushed Red Pepper and Lime Wedges
Cut tripe into 1-inch pieces. Place in a Dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the ¼ t crushed red pepper, and pepper. Simmer, covered, for 3 hours until tripe has a clear jellylike appearance and veal is very tender.
bones, chop meat and return to soup. Add UNDRAINED hominy cover and simmer 20 minutes longer. Serve with pequin chilies or crushed red pepper to taste. Garnish with lime wedges.