Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Honeycomb Tripe 1/2 ts Coriander Seed
1 ea 1 1/2 lb Veal Knuckle 1/4 ts Dried Oregano, Crushed
6 c Water 1/4 ts Crushed Red Pepper
2 ea Med. Onions, Chopped * 1/4 ts Pepper
2 ea Cloves Garlic, Minced 1 cn Hominy (15 ozs)
2 ts Salt 1 x Garnishes **

NOTE: * Should be at least 1 1/2 Cups ** Pequin Chiles Or Crushed Red
Pepper and Lime Wedges
Cut tripe into 1-inch pieces. Place in a Dutch oven with veal
knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 t
crushed red pepper, and pepper. Simmer, covered, for 3 hours until
tripe has a clear jellylike appearance and veal is very tender.
bones, chop meat and return to soup. Add UNDRAINED hominy cover and
simmer 20 minutes longer. Serve with pequin chilies or crushed red
pepper to taste. Garnish with lime wedges.

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