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Catholic Recipe: Tripe Soup

INGREDIENTS

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

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Food Categories (3)

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Feasts (2)

Also Called: Menudo

DIRECTIONS

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