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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. 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. Peel and cut the chilies open and remove seeds and the veins; cut into strips.; add to the meat while it is cooking. | 4. Remove the knuckle and allow to cool enough to handle; strip off the meat; chop roughly and return them to the pan. | 5. Pour in the hominy. | 6. Simmer the menudo slowly, uncovered, for an additional 2 hours. | 7. Add salt to taste. | 8. Sprinkle with oregano and serve in large, deep bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal knuckle	1			403.4676	0.0	89.7602	2.2667
tripe	2			-	-	-	-
onion	1			60.0	14.01	1.65	0.15
garlic clove	3		peeled	403.4676	0.0	89.7602	2.2667
peppercorn	6			151.15200000000002	0.938	0.3216	16.4552
water	4	quarts		-	-	-	-
ancho chilies	3			403.4676	0.0	89.7602	2.2667
poblano chile	1		canned peeled	403.4676	0.0	89.7602	2.2667
hominy	1/2	cup	drained	59.4	11.7645	1.2209999999999999	0.726
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.