M E N U D O
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...
Ingredients
- 2poundtripe -- cut in 1" squares
- 2teaspoonsalt
- 1teaspooncumin
- 1/2teaspoonblack pepper
- 141/2 ounces hominy, canned
- 1poundpork knuckles -- raw
- 4Clovegarlic -- crushed
- 4tablespoonchili powder
Directions
- 1
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 kn
- 2
In separate saucepan, cook one pound in water for one hour
- 3
In another saucepan, blend melted butter, garlic, cumin, black pepper, chili powder and oregano and saute' for two to three minutes
- 4
Combine tripe, pork knuckles and the broth from both pans with the spices and one can of hominy
- 5
Bring to a boil and boil for five minutes
- 6
Serve with tortillas
- 7
Top menudo with chopped onion and a few drops of lemon juice
- 8
Note: it may be necessary to thicken the sauce with a flour and water paste if it seems *too* soupy.