Source: Better Homes And Gardens Mexican Cookbook
Menudo (Tripe Soup)
2 pounds honeycomb tripe
1 (1-1/2-pound) veal knuckle
6 cups water
3 medium onions, chopped (1-1/2 cups)
2 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon coriander seed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper
1/4 teaspoon pepper
1 (15-ounce) can hominy
Pequin chiles or crushed red pepper
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 teaspoon crushed red pepper, and pepper.
Simmer, covered, for 3 hours till tripe has a clear, jellylike appearance and veal is
very tender.
Remove veal knuckle from pot. When cool enough to handle, discard bones; chop meat and
return to soup.
Add undrained hominy; cover and simmer 20 minutes longer. Serve with pequin chiles or
crushed red pepper to taste.
Garnish with lime wedges.
About this recipe: When eaten with plenty of extra hot pepper, it is reputed to cure
hangovers.
Yield: 8 to 10 servings.
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