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 pork knuckles 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. Recipe By : Thomas Fenske Posted to EAT-L Digest 10 October 96 Date: Fri, 11 Oct 1996 01:24:25 -0400 From: "Sharon L. Nardo"
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|Serving Size: 1 Serving (295g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 74 (28%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 146mg||45 %|
|Sodium 269.7mg||9 %|
|Potassium 394.3mg||10 %|
|Total Carbohydrate 30.8g||9 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 27.3g|
|Protein 19g||27 %|
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Calories per serving: 266
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