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MENUDO (Tripe Soup) Mexico
serves 8-10

2 pounds honeycomb tripe
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 ground black pepper
15 oz can hominy
piquin chilies or crushed red pepper
lime wedges

Plain, honeycomb and pocket tripe, all from beef, are sold fresh,
pickled or canned. Honeycomb is considered the best. Fresh tripe
is sold partially cooked and requires about 1 1/2 hours further
cooking in salted water, tightly covered to make it tender. Pickled
tripe is sold thoroughly cooked and need only be soaked before use.

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 black pepper. Cover and simmer
for 3 hours until 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 piquin
chilies or crushed red pepper to taste. Garnish with lime wedges.


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