M E N U D O

* Exported from MasterCook *

M E N U D O

Recipe By : Thomas Fenske
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Tripe -- cut in 1" squares
2 teaspoons Salt
1 teaspoon Cumin
1/2 teaspoon Black Pepper
14 1/2 ounces hominy, canned
1 pound pork knuckles -- Raw
4 Cloves Garlic -- crushed
4 tablespoons Chili Powder
1 tablespoon Oregano
2 tablespoons Butter

Wash tripe in hot water and then boil with salt in three quarts of water
for two to three hours or until tripe is tender. In separate saucepan,
cook one pound in water for one hour.

In another saucepan, blend melted butter, garlic, cumin, black pepper,
chili powder and oregano and saute' for two to three minutes. Combine
tripe, pork knuckles and the broth from both pans with the spices and
one can of hominy. Bring to a boil and boil for five minutes. Serve with
tortillas.

Top menudo with chopped onion and a few drops of lemon juice.

Note: it may be necessary to thicken the sauce with a flour and water
paste if it seems *too* soupy.



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