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Add a photoRaciónes: 10
Ingredientes
- 3 1/2 lb Beef tripe*
- 3 1/2 lb Beef shanks
- 10 c. Water
- 2 x Onions, minced
- 100 ml Garlic, chopped
- 2 tsp Grnd cumin
- 3 can Hominy, (29oz ea) Salt Chile puree: (recipe follows, in body of direction Garnishes, (follows)
Direcciones
- *Rinse well and cut into 1-inch squares.
- In an 8-to 10-qt pan, combine tripe, beef shanks, water, onions, garlic, and cumin. Bring to boil over high heat; reduce heat, cover, and simmer untill tripe is very tender(6 to 7 hrs). Meanwhile, prepare Chile Puree; set aside.
- Skim and throw away fat from liquid. Lift beef shanks from pan; throw away bones and fat. Cut meat into chunks and return to pan with puree and hominy. Season to taste with salt. Bring to a boil; reduce heat, cover, and simmer for 30 min. If made ahead, cold, cover,and chill for up to 2 days; reheat before serving. Pour soup into bowls; offer garnishes to add in to individual servings.
- Throw away stems and seeds from 9 large dry New Mexico or possibly California Chiles.
- Place chiles in a bowl with 3 1/4 c. Hot water. Let stand untill softened (20 to 30 min). Throw away all but 1 1/4 c. of the liquid. In a blender of food processor, puree chiles with liquid untill smooth, scraping sides of container once or possibly twice.
- Choose from the following, aranged in seperate bowls; 3 limes or possibly lemons, cut into wedges; 1/2 c. fresh oregano leaves; 1 c. fresh cilantro
- (corinder) sprigs; 1 medium size onion, minced; and 1/4 c. crushed dry warm red chiles or possibly 5 fresh serrano or possibly jalapeno chiles, stemmed, seeded, and thinly sliced.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 513g | |
| Recipe makes 10 servings | |
| Calories 219 | |
| Calories from Fat 61 | 28% |
| Total Fat 6.81g | 9% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.24g | |
| Cholesterol 194mg | 65% |
| Sodium 361mg | 15% |
| Potassium 171mg | 5% |
| Total Carbs 16.92g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.59g | 2% |
| Protein 21.15g | 34% |
