Menudo Soup Recipe
Ingredients
| Calfs foot | 1 1⁄2 Pound (2 pounds honeycomb tripe) | |
| Onion | 1 Large | |
| Peppercorns | 6 | |
| Water | 4 Quart | |
| Chili poblano | 1 Large (peeled, or 2 canned, peeled green chiles ý cup canned hominy (1 pound) drained) | |
| Salt | To Taste | |
| Honeycomb tripe | 2 Pound | |
| Garlic | 3 Clove (15 gm) (peeled) | |
| Salt | 2 Teaspoon | |
| Chili anchos | 3 Large | |
| Canned hominy | 1 Pound (drained) | |
| Oregano | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 625 Calories from Fat 458
% Daily Value*
Total Fat 51 g78.3%
Saturated Fat 19.8 g99.2%
Trans Fat 0.2 g
Cholesterol 219.2 mg73.1%
Sodium 809.3 mg33.7%
Total Carbohydrates 17 g5.7%
Dietary Fiber 4.2 g16.9%
Sugars 2.7 g
Protein 24 g48.3%
Vitamin A 35.6% Vitamin C 6.6%
Calcium 11.7% Iron 15.1%
*Based on a 2000 Calorie diet
Directions
Pour in the hominy, cooking the menudo slowly, uncovered, for an additional 2 hours. Add salt to taste. Sprinkle with oregano and serve in large, deep bowls.
