Menudo (Tripe Soup) Recipe #25393
This soup is eaten at lunch, dinner or even breakfast. It is reputed to cure hangovers when served with plenty of extra hot peppers.
4¼ hours | 10 min prep
SERVES 8 -10
- 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
- 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 the pepper.
- Simmer, covered, 3 hours until tripe is clear and jellylike in appearance and veal is tender.
- Remove veal knuckle from pot.
- When cool enough to handle, discard bones, chop meat and return to pot.
- 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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5 stars