Mexican Menudo Soup
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 teaspoon coriander seed
3 pounds tripe
1 pound veal, cubed
3 large onions, chopped
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon oregano
2 cups canned whole hominy
1/4 cup chopped parsely
1 tablespoon salt
freshly ground black pepper to taste
Cut tripe into thin strips. Combine with veal cubes, onion, garlic, chili powder, coriander, oregano, salt, and pepper in 4 quarts water in a large saucepan. Bring to a boil and continue boiling for 5 minutes. Skim. Reduce heat, cover and simmer for 5 hours. Add the hominy and simmer for 30 minutes. Sprinkle with parsley.
Serves 12
Author's note: Not well known outside Mexico, but one of my favorites.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 teaspoon coriander seed
3 pounds tripe
1 pound veal, cubed
3 large onions, chopped
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon oregano
2 cups canned whole hominy
1/4 cup chopped parsely
1 tablespoon salt
freshly ground black pepper to taste
Cut tripe into thin strips. Combine with veal cubes, onion, garlic, chili powder, coriander, oregano, salt, and pepper in 4 quarts water in a large saucepan. Bring to a boil and continue boiling for 5 minutes. Skim. Reduce heat, cover and simmer for 5 hours. Add the hominy and simmer for 30 minutes. Sprinkle with parsley.
Serves 12
Author's note: Not well known outside Mexico, but one of my favorites.
