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Veal And Honeycomb Tripe Soup Recipe
|Honeycomb tripe||2 Pound|
|Veal knuckle||1 1⁄2 Pound|
|Water||6 Cup (96 tbs)|
|Onions||3 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Coriander seed||1⁄2 Teaspoon|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Crushed red pepper||1⁄4 Teaspoon|
|Canned hominy||15 Ounce (1 Can)|
|Pequin chili/Crushed red pepper||To Taste|
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
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.