Title: Menudo
Categories: Beef Soup Mexican
Yield: 6 Servings

5

lb

Tripe.

Wash well and cut into cubes. Put in a deep pot with water and add

3 tsp salt 4 cloves garlic i tsp cumin salt to taste 1/4 cup chili powder

Cook until tender, about three hours, 1/2 hour before finished cooking, put in large can of hominy drained. makes ten to twelve servings.

From Foster Grandparents Cookbook of Bexar County 1980 by Maria Santos born April 18, 1914

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