On Sun, 22 May 2005 09:01:11 -0500, "Old Magic1"
> wrote:

>From: "Richard Lee Holbert" >
>Sent: Saturday, May 21, 2005 10:39 PM
>
>Source: Better Homes And Gardens Mexican Cookbook
>
>Menudo (Tripe Soup)
>
>2 pounds honeycomb tripe
>1 (1-1/2-pound) veal knuckle
>6 cups water
>3 medium onions, chopped (1-1/2 cups)
>2 cloves garlic, minced
>2 teaspoons salt
>1/2 teaspoon coriander seed
>1/4 teaspoon dried oregano, crushed
>1/4 teaspoon crushed red pepper
>1/4 teaspoon pepper
>1 (15-ounce) can hominy
>Pequin chiles or crushed red pepper
>Lime wedges
>
>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. Serve with pequin
>chiles or
>crushed red pepper to taste.
>Garnish with lime wedges.
>
>About this recipe: When eaten with plenty of extra hot pepper, it is reputed
>to cure
>hangovers.
>
>Yield: 8 to 10 servings.
The tripe and veal knuckle,( or beef feet, or pigs feet tied in
cheesecloth due to the many bones) should soak in 2 quarts water with
1/3 cup vinegar for 3 hours and then be rinsed in fresh cold water
before beginning this recipe. Also...garnish with chopped cilantro,
dried mexican oregano,fresh lime, and chopped onions. Serve with hot
corn tortillas. Esto es como se comen en Mexico!