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Soup: Menudo




Source of Recipe


AZ Reporter


List of Ingredients




4 qts. WATER
2 BEEF KNUCKLES
2 Tbsp. dried PARSLEY
6 cloves GARLIC
2 lbs. TRIPE
1 Tbsp. BAKING SODA
2 med-size white or yellow ONIONS, finely-chopped
1 tsp. MARJORAM
1 tsp. ground OREGANO
1 tsp. ground BLACK PEPPER
1 tsp. ground CUMIN
1 Tbsp. ground RED CHILE POWDER
1/2 cup chopped fresh CILANTRO
3 cups canned HOMINY
4 GREEN ONIONS, finely-chopped
6 LIME WEDGES


Recipe



Wash beef knuckles thoroughly and put with water in a large pot. Add parsley. Peel and halve two of the garlic cloves and add. Cook for two hours over medium heat.

Wash tripe very well! Cut into pieces about one inch wide. Sprinkle soda over tripe in a large bowl and cover with cold water. Soak the tripe for 30 minutes. Drain the tripe and add to beef knuckles. Add onions. Peel and run the remaining garlic cloves through a garlic press and add to pot along with the marjoram, oregano, pepper, cumin and chile powder. Simmer for four hours on low heat.

Drain hominy and rinse under cold water. Add to tripe mixture and simmer for two more hours on low heat. Serve in large bowls, with green onions sprinkled on top and lime wedges on the side.

Serves 6