| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Tripe; cut in 1" squares |
| 2 |
ts |
Salt |
| 1 |
ts |
Cumin |
| 1/2 |
ts |
Black Pepper |
| 14 1/2 |
oz |
Hominy, canned |
| 1 |
lb |
Pork knuckles; Raw |
| 4 |
c |
Garlic; crushed |
| 4 |
tb |
Chili Powder |
| 1 |
tb |
Oregano |
| 2 |
tb |
Butter |
INSTRUCTIONS
Wash tripe in hot water and then boil with salt in three quarts of water
for two to three hours or until tripe is tender. In separate saucepan, cook
one pound in water for one hour.
In another saucepan, blend melted butter, garlic, cumin, black pepper,
chili powder and oregano and saute' for two to three minutes. Combine
tripe, pork knuckles and the broth from both pans with the spices and one
can of hominy. Bring to a boil and boil for five minutes. Serve with
tortillas.
Top menudo with chopped onion and a few drops of lemon juice.
Note: it may be necessary to thicken the sauce with a flour and water paste
if it seems *too* soupy.
Recipe By : Thomas Fenske
Posted to EAT-L Digest 10 October 96
Date: Fri, 11 Oct 1996 01:24:25 -0400
From: "Sharon L. Nardo" <snardo@ONRAMP.NET>
A Message from our Provider:
“God will let you get away with it until suddenly . . .”