| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Veal knuckles or beef shins |
| 3 |
lb |
Tripe; cut into 1/2" pieces |
| 4 |
|
Garlic cloves; minced |
| 2 |
c |
Chopped onions |
| 1 |
tb |
Crushed dried red chiles |
| 2 |
ts |
Salt |
| 2 |
ts |
Dried oregano; crushed |
| 2 |
ts |
Chili powder |
| 1 |
ts |
Ground coriander |
| 4 |
qt |
Water |
| 2 |
cn |
Hominy (1 lb ea); drained |
|
|
Cilantro; chopped |
|
|
Green onions |
INSTRUCTIONS
Have veal knuckles cracked or beef shins cut into short lengths. Place in
large kettle with tripe. Add garlic, onions, crushed chiles, salt, oregano,
chili powder, coriander and water. Cover, bring to boil, reduce heat and
simmer 6 hours or until tripe is very tender. Add hominy and simmer 30
minutes longer. Remove bones and adjust seasonings. Sprinkle with chopped
cilantro. Serve.
Makes 8 to 10 servings (C) 1992 The Los Angeles Times
Posted to EAT-L Digest 6 October 96
Date: Mon, 7 Oct 1996 13:59:16 -0500
From: LD Goss <ldgoss@METRONET.COM>
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