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Honey comb beef tripes
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<blockquote data-quote="LVJ76" data-source="post: 2551943" data-attributes="member: 108965"><p>Yes, it takes longer to loosen the meat and tendon in the feet, otherwise the hominy will turn to smoosh after so much boiling. </p><p></p><p>What color is the stock in the tripe soup you eat? We call ours white Menudo, but there is also a recipe for red Menudo, that looks more like posole. Although there are 3 different posoles that I know of, two of them being white. Enough rambling Lol</p></blockquote><p></p>
[QUOTE="LVJ76, post: 2551943, member: 108965"] Yes, it takes longer to loosen the meat and tendon in the feet, otherwise the hominy will turn to smoosh after so much boiling. What color is the stock in the tripe soup you eat? We call ours white Menudo, but there is also a recipe for red Menudo, that looks more like posole. Although there are 3 different posoles that I know of, two of them being white. Enough rambling Lol [/QUOTE]
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