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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. NOTE use Menudo Mix instead of chili powder. The Ethnic section of somewhere like Wegmans [read very good store] or an ethnic grocery should have it. Or make your own: To make your own: two parts oregano, two parts onion flakes, one part coriander seed, one part cumin, and one part crushed red chili pepper. | 2. Cut tripe in small pieces. Put meat in a large pan with about 1 gallon of water and simmer together with salt, garlic, cilantro, half of Menudo mix and small onion for 3 to 4 hours or until tripe and pig's feet are tender. | 3. While cooking, add more water if necessary. Skim off white foam that forms on top. Add the balance of the Menudo mix and hominy and simmer for a few more minutes. Serve with lemon wedges, chopped onion and hot peppers (chopped). | 4. Servings is a guess. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tripe	4 -5			-	-	-	-
pig foot butcher	3 -4		cut	-	-	-	-
salt	1	tablespoon		-	-	-	-
garlic clove	3 -4			-	-	-	-
onion	1			64.0	14.944	1.76	0.16
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
chili powder	6	tablespoons		135.36	23.855999999999998	6.4608	6.8544
hominy	14 1/2	ounces	canned drained	295.9687	58.6182	6.0838	3.6174

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