Zutaten für Menudo Tripe Soup
- 1 pound tripe
- 1 pound veal knuckle
- 8 cups water
- 2 large onions, chopped
- 4 cloves garlic, minced
- 2 teaspoons salt
- Coriander Seed
- Dried Oregano
- Crushed Red Pepper Flakes
- Additional black pepper to taste
- 2 cups undrained hominy
- Dried Chile Pequins
- Lime Wedge
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Menudo Tripe Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Menudo Tripe Soup
- Cut 1 pound of tripe into 1-inch pieces.
- In a large Dutch oven, combine the tripe, 1 pound veal knuckle, 8 cups water, 2 large onions (chopped), 4 cloves garlic (minced), 2 teaspoons salt, 1 tablespoon ground coriander, 1 tablespoon dried oregano, and 1/4 teaspoon crushed red pepper flakes.
- Bring to a boil, then reduce heat to low, cover, and simmer for 3 hours, or until the tripe is clear, jelly-like, and the veal is very tender.
- Remove the veal knuckle from the pot and set aside to cool.
- Once cool enough to handle, discard the bones and chop the veal into bite-sized pieces. Return the chopped veal to the pot.
- Add 2 cups of undrained hominy to the pot.
- Cover and simmer for an additional 20 minutes.
- Serve hot, garnished with fresh lime wedges and your desired amount of pequin chilies or crushed red pepper flakes for extra heat.
- Enjoy your delicious and potentially hangover-busting Menudo!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
11g
Fat
7g
Carbs
4g
