Menudo (tripe Soup) Mexico
Ingredients
- 2 pound honeycomb tripe
- 1 1/2 pound veal knuckle
- 6 cup water
- 3 medium onions, chopped (1 1/2 cups)
- 2 cloves garlic, minced
- 2 teaspoon salt
- 1/2 teaspoon coriander seed
- 1/4 teaspoon dried oregano, crushed
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground black pepper
- 15 ounce can hominy
- piquin chilies or crushed red pepper
- lime wedges
Instructions
serves 8-10. Plain, honeycomb and pocket tripe, all from beef, are sold fresh, pickled or canned. Honeycomb is considered the best. Fresh tripe is sold partially cooked and requires about 1 1/2 hours further cooking in salted water, tightly covered to make it tender. Pickled tripe is sold thoroughly cooked and need only be soaked before use. Cut tripe into 1 inch pieces. Place in a Dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano , the 1/4 teaspoon crushed red pepper and black pepper. Cover and simmer 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 piquin chilies or crushed red pepper to taste. Garnish with lime wedges.