Home Style Tripe Recipe
With veal shanks and hominy the Home Style Tripe is unique and lip-smacking. It is better than any other tripe you have tasted yet. If you have never had the chance to try these tasty home style tripes, I do urge you to try them NOW!
Ingredients
1/4 cup salad oil
3 pounds veal shanks, cut into 1-inch slices
2 large onions, chopped
6 cups water
1 14 1/2 to 16-ounce can tomatoes
1 1/2 teaspoons salt
1/2 teaspoon oregano leaves
1 chicken-flavor bouillon cube or envelope
2 pounds honeycomb tripe, cut into 1/2-inch pieces
1 16-ounce can hominy, drained
Directions
1. In 8-quart Dutch oven over medium-high heat, in hot salad oil, brown veal shanks and remove pieces to bowl as they brown.
2. Into drippings, stir onions; cook 2 minutes. Stir in water, tomatoes with their liquid, salt, oregano, and bouillon. Add veal and tripe; heat to boiling. Reduce heat to low; cover; simmer 3 hours or until veal is tender.
3. Cut meat from veal bones into bite-sized chunks. Discard bones. Skim fat from mixture. Stir in veal and hominy; heat. Serve in soup bowls.
2. Into drippings, stir onions; cook 2 minutes. Stir in water, tomatoes with their liquid, salt, oregano, and bouillon. Add veal and tripe; heat to boiling. Reduce heat to low; cover; simmer 3 hours or until veal is tender.
3. Cut meat from veal bones into bite-sized chunks. Discard bones. Skim fat from mixture. Stir in veal and hominy; heat. Serve in soup bowls.
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