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Raciónes: 10

Ingredientes

Cost per serving $0.78 view details
  • 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

  1. *Rinse well and cut into 1-inch squares.
  2. 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.
  3. 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.
  4. Throw away stems and seeds from 9 large dry New Mexico or possibly California Chiles.
  5. 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.
  6. 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
  7. (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%
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