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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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Your rating: None
4.37
Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 249 Calories from Fat 104

% Daily Value*

Total Fat 12 g17.8%

Saturated Fat 4.5 g22.7%

Trans Fat 0.1 g

Cholesterol 175.6 mg58.5%

Sodium 468.7 mg19.5%

Total Carbohydrates 7 g2.2%

Dietary Fiber 1.5 g6.1%

Sugars 2.4 g

Protein 28 g55.5%

Vitamin A 18.9% Vitamin C 17.2%

Calcium 9.2% Iron 5.4%

*Based on a 2000 Calorie diet

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Tripe & Hominy Soup Recipe