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Tripe & Hominy Soup

Mexican.Chef's picture
Ingredients
  Tripe 5 Pound
  Veal knuckle 1 Large
  Garlic cloves 4 Large, minced / pressed
  Salt 1 Tablespoon
  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
  Water 4 Quart
  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)
Directions

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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Dish: 
Soup
Servings: 
26

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