Menudo Mexican Tripe Soup
Ingredients
2 lbs of honeycomb tripe | ||
1 and 1/2 lbs of veal or beef. Chuck roast works well | ||
7 cups chicken stock | ||
3 medium onions, chopped | ||
4 cloves garlic, minced | ||
2 large bay leaves | ||
kosher salt and fresh cracked black pepper to taste | ||
1/2 tsp coriander seed | ||
1 tsp dried oregano | ||
1 (15oz) can of hominy | ||
2 tsp crushed red pepper |
- Cut tripe into 1 inch pieces.
- In a stock pot add the tripe, beef or veal roast, chicken stock, onions, garlic, salt, pepper, oregano and bay leaves.
- Cook covered for at least 3 hours or until the tripe is tender and jelly like.
- Remove beef from pot, chop the meat and return to the pot.
- Add the hominy, cover and cook for 25 minutes longer.
- Garnish with lime wedges and hot chilies and serve.
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