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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut tripe into 1-inch pieces. | 2. Place in a dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and the pepper. | 3. Simmer, covered, 3 hours until tripe is clear and jellylike in appearance and veal is tender. | 4. Remove veal knuckle from pot. | 5. When cool enough to handle, discard bones, chop meat and return to pot. | 6. Add undrained hominy. | 7. Cover and simmer 20 minutes longer. | 8. Serve with pequin chilies or crushed red pepper to taste. | 9. Garnish with lime wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tripe	2			-	-	-	-
veal knuckle	1			403.4676	0.0	89.7602	2.2667
water	6	cups		0.0	0.0	0.0	0.0
onion	3		chopped	132.0	30.822	3.63	0.33
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
salt	2	teaspoons		-	-	-	-
coriander seed	1/2	teaspoon		2.682	0.4949	0.1113	0.1599
oregano	1/4	teaspoon	crushed dried	0.6625	0.1723	0.0225	0.0107
red pepper flake	1/4	teaspoon	crushed	403.4676	0.0	89.7602	2.2667
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
hominy	1	can		178.1109	35.2759	3.6612	2.1769
chile pequins			crushed dried	403.4676	0.0	89.7602	2.2667
lime wedge				403.4676	0.0	89.7602	2.2667

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