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Catholic Recipe: Tripe Soup


  • 5 pounds tripe
  • 1 gallon water
  • 1 large veal knuckle
  • 4 garlic cloves, minced
  • 3 teaspoons salt
  • 1 teaspoon coriander seed
  • 1 tablespoon chili powder
  • 3 cups canned whole hominy
  • 2 tablespoons lemon juice
  • 2 cups minced onions
  • Details

  • Serves: 8
  • Prep Time: 7 1/2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Mexico

Also Called: Menudo


Wash tripe; cut in 2-inch pieces. Place water, tripe, veal knuckle, garlic, salt, coriander seed, chili powder in large saucepot. Simmer 6 hours. Add hominy, lemon juice. Simmer 1 hour or more. Serve with chopped onion floating on top. Yield, 8 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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