MENUDO
INGREDIENTS
•2 pounds honeycomb tripe
•1 (1-1/2-pounds) veal knuckle
•6 cups water
•3 medium onions, chopped (1-1/2 cups)
•2 cloves garlic, minced
•2 teaspoons salt
•1/2 teaspoon coriander seed
•1/4 teaspoon dried oregano, crushed
•1/4 teaspoon crushed red pepper
•1/4 teaspoon pepper
•1 (15-ounce) can hominy
•Pequin chiles or crushed red pepper
•Lime wedges
PREPARATION
Cut tripe into 1-inch pieces. Place in a dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and pepper. Simmer, covered, for 3 hours till tripe has a clear, jellylike appearance and veal is very tender.
Remove veal knuckle from pot. When cool enough to handle, discard bones; chop meat and return to soup. Add undrained hominy; cover and simmer 20 minutes longer.
Serve with pequin chiles or crushed red pepper to taste. Garnish with lime wedges.
About this recipe: When eaten with plenty of extra hot pepper, it is reputed to cure hangovers.
Yield: 8 to 10 servings
Aliquam varius adipiscing
El Maiz
7
This is a tiny restaurant located in Illinois, but the owners have big ideas, and the food big taste. This restaurant is based on the pre-Hispanic cuisine. The menu of this restaurant is corn, chilies and zucchini. The most popular foods in this restaurant is the chicken chalupa with rice and tamales. (773-276-3149) (773-610-2111). 60 E Green St Champaign, IL 61820.