Tripe & Hominy Soup Recipe
Ingredients
| Tripe | 5 Pound | |
| 1 large veal knuckle | ||
| 4 large cloves garlic, minced or pressed | ||
| Salt | 1 Tablespoon | |
| Onion | 2 Cup (16 tbs), chopped | |
| Coriander/ cilantro | 1 Teaspoon, minced | |
| Chili powder | 1 Tablespoon | |
| Water | 4 Quart | |
| Hominy large can | 1 , drained | |
| Lemon juice | 2 Tablespoon | |
| 2 cups chopped green onion, including some tops | ||
| Coriander/ cilantro | 1 1/2 Cup (16 tbs) | |
Directions
Cut tripe in oblong pieces or slivers.
Put in an 8-quart kettle with veal, garlic, salt, onion, the 1 teaspoon coriander, chili powder, and water.
Cover and simmer for about 6 hours or until tripe is fork tender, adding more water if necessary.
Remove and discard knuckle.
Put in an 8-quart kettle with veal, garlic, salt, onion, the 1 teaspoon coriander, chili powder, and water.
Cover and simmer for about 6 hours or until tripe is fork tender, adding more water if necessary.
Remove and discard knuckle.
Chef
