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LOCATION: Recipes >> Mexican >> Menudo 02

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Menudo

2 lbs tripe, cut in 1 inch squares
2 tsp salt
1 tsp cumin
1/2 tsp black pepper
1 can hominy (14 1/2 oz, yellow or white)
1 lb raw pork knuckles
4 cloves garlic, crushed
4 Tbs chili powder
1 Tbs oregano
2 Tbs butter

Wash tripe in hot water and then boil with salt in three quarts of
water for two to three hours or until tripe is tender. In separate
saucepan, cook one pound in water for one hour.

In another saucepan, blend melted butter, garlic, cumin, black
pepper, chili powder and oregano and saute' for two to three minutes.
Combine tripe, pork knuckles and the broth from both pans with the
spices and one can of hominy. Bring to a boil and boil for five
minutes. Serve with tortillas.

Top menudo with chopped onion and a few drops of lemon juice.

Note: it may be necessary to thicken the sauce with a flour and
water paste if it seems too soupy.

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