Menudo
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 2-5 hrs
Ingredients:
2 pounds honeycomb tripe
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
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 can (15 ounce size) hominy
pequin chiles or crushed red pepper, to taste
lime wedges
Directions:
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 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 chiles or crushed red pepper to taste. Garnish with lime wedges.
Recipe Location: https://www.cdkitchen.com/recipes/recs/44/Menudo68513.shtml
Recipe ID: 39288
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