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Tripe Soup ~ Menudo
Ingredients
2 pounds honeycomb tripe
one 1 1/2-pound veal knuckle
6 cups water
3 medium onions, chopped
2 Cloves garlic, minced
2 teaspoons salt
1/2 teaspoon coriander seed
1/4 teaspoon dried oregano, crushed
¼ teaspoon crushed red pepper
1/4 teaspoon pepper
One 15-ounce can hominy
Pequin chilies or crushed red pepper
Lime wedges
Directions
Cut tripe into 1-inch pieces. Place in a Dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oreg¬ano, the 1/4 teaspoon crushed red pepper, and pepper. Simmer, covered, for 3 hours until tripe has a clear, jellylike appearance and veal is very tender. Remove veal knuckle from pot. When cool enough to handle, discard 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.
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(Added: 2-Apr-2008)
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