1. Cut the tripe into small squares and put them into a large pan with the veal knuckle; cover with the water and bring to a boil; lower the temperature and simmer, uncovered for about 2 hours, or until the tripe and knuckle are just tender but not too soft. 2. Meanwhile, roast the chilies by placing them in a 350 degree oven until skins are browned or blackened, turning them once; place them in a bag to steam until cool enough to handle. 3. Peel and cut the chilies open and remove seeds and the veins; cut into strips.; add to the meat while it is cooking. 4. Remove the knuckle and allow to cool enough to handle; strip off the meat; chop roughly and return them to the pan. 5. Pour in the hominy. 6. Simmer the menudo slowly, uncovered, for an additional 2 hours. 7. Add salt to taste. 8. Sprinkle with oregano and serve in large, deep bowls. ---------------------------------------------------------------------------
Nutrition
Ingredients
