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Veal And Honeycomb Tripe Soup

Mexican.Chef's picture
Ingredients
  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
  Salt 2 Teaspoon
  Coriander seed 1⁄2 Teaspoon
  Dried oregano 1⁄4 Teaspoon, crushed
  Crushed red pepper 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned hominy 15 Ounce (1 Can)
  Pequin chili/Crushed red pepper To Taste
  Lime wedges 4
Directions

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.

Recipe Summary

Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup

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