Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 lbs tripe, washed thoroughly in hot water and cut in 1-inch pieces or 1/2 X 2 inch strips
- 1 gal water
- 2 large onions, chopped
- 4 cloves garlic
- 1 tbs salt
- 1/2 tsp black pepper
- 4 ancho chiles, dried
- 1 tbsp fresh cilantro leaves, chopped fine
- 3 (14 1/2 oz) cans yellow hominy, drained
- lime wedges
Directions
Place the tripe, water, onions, garlic,salt, and pepper in a large kettle and let it simmer over low heat for about two hours, skimming fat as necessary.
Toast the chiles well, using care not to burn them. Remove seeds and veins,if desired, and grind fine. Add powdered chiles and cilantro.
Simmer for an additional two hours. Add the hominy and cook for another thirty minutes. Serve with lime wedges. Serves 10 - 12
Category:Panamanian Recipes
Category:Panamanian Soups