Tripe & Hominy Soup
|Veal knuckle||1 Large|
|Garlic cloves||4 Large, minced / pressed|
|Chopped onion||2 Cup (32 tbs)|
|Minced fresh coriander||1 Teaspoon (Cilantro)|
|Chili powder/1 can, 4 ounce california green chilies, seeded and chopped||1 Tablespoon|
|Canned golden hominy||29 Ounce, drained (1 Large Can)|
|Lemon juice||2 Tablespoon|
|Chopped green onion||2 Cup (32 tbs) (Including Some Tops)|
|Chopped fresh coriander/Fresh mint||1 1⁄2 Cup (24 tbs) (Cilantro)|
Cut tripe in oblong pieces or slivers.
Put in an 8-quart kettle with veal, garlic, salt, onion, the 1 teaspoon coriander, chili powder, and water.
Cover and simmer for about 6 hours or until tripe is fork tender, adding more water if necessary.
Remove and discard knuckle.