Veal And Honeycomb Tripe Soup Recipe

Summary

CourseMethod
Dish

Ingredients

 Honeycomb tripe2 Pound
 Veal knuckle1 1⁄2 Pound
 Water6 Cup (96 tbs)
 Onions3 Medium, chopped
 Garlic2 Clove (10 gm), minced
 Salt2 Teaspoon
 Coriander seed1⁄2 Teaspoon
 Dried oregano1⁄4 Teaspoon, crushed
 Crushed red pepper1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Canned hominy15 Ounce (1 Can)
 Pequin chili/Crushed red pepper To Taste
 Lime wedges4

Nutrition Facts

Serving size: Complete recipe

Calories 2470 Calories from Fat 903

% Daily Value*

Total Fat 101 g155.3%

Saturated Fat 39 g194.8%

Trans Fat 1.4 g

Cholesterol 1646.9 mg

Sodium 6263.8 mg261%

Total Carbohydrates 127 g42.3%

Dietary Fiber 23.8 g95.1%

Sugars 34.7 g

Protein 250 g499.9%

Vitamin A 2.7% Vitamin C 100.8%

Calcium 99.8% Iron 59%

*Based on a 2000 Calorie diet

Directions

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 pepper.
Simmer, covered, for 3 hours till 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.
Garnish with lime wedges.
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