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MENUDO (TRIPE SOUP)

Category:    Soups, Desserts
Yield:10 servings
 
      2 lb Honeycomb Tripe                   1/2 ts Coriander Seed
      1 ea 1 1/2 lb Veal Knuckle             1/4 ts Dried Oregano, Crushed
      6 c  Water                             1/4 ts Crushed Red Pepper
      2 ea Med. Onions, Chopped *            1/4 ts Pepper
      2 ea Cloves Garlic, Minced               1 cn Hominy (15 ozs)
      2 ts Salt                                1 x  Garnishes **
 
  NOTE: * Should be at least 1 1/2 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 1/4 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.
 

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