Menudo (Tripe Soup)

Ingredients

• 2 lbs honeycomb tripe

• 1 (1 1/2 lb)  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 flakes
• 1/4 teaspoon pepper

• 1 (15 ounce) can hominy
• dried chile pequins or crushed red pepper flakes
• lime wedge

Directions

1. 1

   Cut tripe into 1-inch pieces.

2. 2

   Place in a dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and the pepper.

3. 3

   Simmer, covered, 3 hours until tripe is clear and jellylike in appearance and veal is tender.

4. 4

   Remove veal knuckle from pot.

5. 5

   When cool enough to handle, discard bones, chop meat and return to pot.

6. 6

   Add undrained hominy.

7. 7

   Cover and simmer 20 minutes longer.

8. 8

   Serve with pequin chilies or crushed red pepper to taste.

9. 9

   Garnish with lime wedges.