Menudo Soup

1. 1

   Cut the tripe into small squares and put them into a large pan with the veal knuckle; cover with the water and bring to a boil; lower the temperature and simmer, uncovered for about 2 hours, or until the tripe and knuckle are just tender but not too soft.

2. 2

   Meanwhile, roast the chilies by placing them in a 350 degree oven until skins are browned or blackened, turning them once; place them in a bag to steam until cool enough to handle.

3. 3

   Peel and cut the chilies open and remove seeds and the veins; cut into strips.; add to the meat while it is cooking.

4. 4

   Remove the knuckle and allow to cool enough to handle; strip off the meat; chop roughly and return them to the pan.

5. 5

   Pour in the hominy.

6. 6

   Simmer the menudo slowly, uncovered, for an additional 2 hours.

7. 7

   Add salt to taste.

8. 8

   Sprinkle with oregano and serve in large, deep bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.