Veal And Honeycomb Tripe Soup
|Honeycomb tripe||2 Pound|
|Veal knuckle||1 1⁄2 Pound|
|Water||6 Cup (96 tbs)|
|Onions||3 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Coriander seed||1⁄2 Teaspoon|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Crushed red pepper||1⁄4 Teaspoon|
|Canned hominy||15 Ounce (1 Can)|
|Pequin chili/Crushed red pepper||To Taste|
Cut tripe into 1-inch pieces.
Place in a Dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and pepper.
Simmer, covered, for 3 hours till tripe has a clear, jellylike appearance and veal is very tender.
Remove veal knuckle from pot.
When cool enough to handle, discard bones; chop meat and return to soup.
Add undrained hominy; cover and simmer 20 minutes longer.
Garnish with lime wedges.