Veal And Honeycomb Tripe Soup Recipe
Ingredients
| 2 pounds honeycomb tripe | ||
| 1 1/2-pound veal knuckle | ||
| Water | 6 Cup (16 tbs) | |
| Onions | 3 Medium, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Salt | 2 Teaspoon | |
| Coriander seed | 1/2 Teaspoon | |
| Dried oregano | 1/4 Teaspoon, crushed | |
| Red pepper | 1/4 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| Hominy | 1 15 Ounce | |
| Pequin chilies or crushed red pepper | ||
| Lime wedges | ||
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.
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.
Chef
