*  Exported from  MasterCook  *
 
                                   MENUDO
 
 Recipe By     : Thomas Fenske
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        Tripe -- cut in 1 squares
    2      teaspoons     Salt
    1      teaspoon      Cumin
      1/2  teaspoon      Black Pepper
   14 1/2  ounces        hominy, canned
    1      pound         pork knuckles -- Raw
    4      Cloves        Garlic -- crushed
    4      tablespoons   Chili Powder
    1      tablespoon    Oregano
    2      tablespoons   Butter
 
 Wash tripe in hot water and then boil with salt in three quarts of water
 for two to three hours or until tripe is tender. In separate saucepan,
 cook one pound in water for one hour.
 
 In another saucepan, blend melted butter, garlic, cumin, black pepper,
 chili powder and oregano and saute' for two to three minutes. Combine
 tripe, pork knuckles and the broth from both pans with the spices and
 one can of hominy. Bring to a boil and boil for five minutes. Serve with
 tortillas.
 
 Top menudo with chopped onion and a few drops of lemon juice.
 
 Note: it may be necessary to thicken the sauce with a flour and water
 paste if it seems *too* soupy.
 
 
 
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