12 servings: 1 cup per serving
Diabetic Exchanges: 3 Meat, Medium Fat, & 1/2 Starch/Bread
3 pounds menudo (tripe) 1-pound, 13-ounce can hominy 4 quarts water 1-teaspoon comino powder 2 tablespoons salt 1-tablespoon oregano 1-1/2 pounds pig's feet (optional) 6 tablespoons chili powder 4 garlic cloves, crushed
Cook tripe in water over medium heat for 1-1/2 hours. Add pig's feet and garlic and continue to cook for 1-1/2 hours or until tripe is tender. Add hominy, comino, oregano, and chili powder to cooked tripe in stock. Simmer for about 15 minutes longer. Skim excess fat from surface. May be served piping hot with minced onion and fresh lemon juice.
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