Menudo (Tripe Soup) Recipe

Mexican Soup

Ingredients:

2 lbs. honeycomb tripe
1 (1 1/2 lb.) veal knuckle
6 c. water
3 med. onions, chopped
2 cloves garlic, minced
2 tsp. salt
1/2 tsp. coriander seed
1/4 tsp. dried oregano, crushed
1/4 tsp. crushed red pepper
1/4 tsp. pepper
1 (15 oz.) can hominy
Pequin chilies or crushed red peper
Lime wedges

Directions:

Cut trip into 1" pieces. Place in a Dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 tsp. crushed red pepper, and pepper. Simmer, covered, for 3 hours till tripe has a clear, jellylike apearance and veal is very tender. Remove veal knuckle from pot. When cool enough to handle, discard bones, chop meat 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. Make 8 to 10 servings.

Widely popular in Mexico, this hearty soup is enjoyed at lunch, supper, and even breakfast. When eaten with plenty of extra hot pepper, it is reputed to cure hangovers. Canned menudo is available in many large supermarkets and Mexican stores.


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Submitted 6/13/05.
Source: BH&G
Submitted By: Ruth A. Burbage
burbage@pell.nwt

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Menudo (Tripe Soup)