| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Tripe |
| 1/2 |
|
Veal or beef foot |
| 1/3 |
c |
Vinegar |
|
|
Cold water |
| 2 |
md |
Onions |
| 3 |
|
Cloves garlic |
| 3 |
qt |
Water |
| 1 |
tb |
Oregano |
| 1 |
cn |
(large) hominy |
|
|
Salt to taste |
| 8 |
|
Chilies and 2/3 c. water or |
|
|
Bottled hot chili sauce |
INSTRUCTIONS
Cut tripe into 1-inch squares; put in large bowl with the foot and vinegar,
covering with cold water. Let stand 3 hours, then drain. Put meat into soup
pot with chopped garlic and onion. Cover with water plus 1/2 inch. Cook 4
hours, adding water if needed. Add hominy and chili for the last hour. Skim
fat and serve with chopped green onions, lemon wedges and tortillas.
To make chili sauce, blend chilies with water.
Posted to recipelu-digest Volume 01 Number 255 by "Diane Geary"
<diane@keyway.net> on Nov 14, 1997
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