| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | New, Text, Import | 12 | Servings | |
INGREDIENTS
| 6 | lb | Tripe; cut in 1-inch pieces |
| 1 | ga | Water |
| 2 | md | Onions; chopped |
| 2 | c | Garlic |
| 1 | tb | Salt |
| 1/2 | ts | Black pepper |
| 2 | Ancho chiles | |
| 1 | tb | Fresh cilantro leaves |
| 7 | c | Hominy, yellow; cooked |
| Lime wedges; for garnish |
INSTRUCTIONS
For starters, you must place the tripe, water, onions, garlic, salt, and pepper in a large kettle and let it simmer over low heat for about two hours, skimming fat as necessary. Next, you must toast the chiles well. Then you slit them open and remove the seeds and veins. You must grind them until they are very fine and then you add them to the kettle. Continuing, you can add the cilantro and let it simmer for about two hours. At last, you can add the hominy and cook for another thirty minutes. Finally, it is a good idea to serve with lime wedges. This recipe will serve from ten to about twelve people Recipe By : Ariadna Tanguma Posted to EAT-L Digest 10 October 96 Date: Fri, 11 Oct 1996 01:24:25 -0400 From: "Sharon L. Nardo" <snardo@ONRAMP.NET> NOTES : Edinburg, Texas High School Family Recipes Ariadna Tanguma Spanish III H/AP Isabel Prescott 4th Period
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