Cut beef tripe into small pieces.
Simmer, without any liquid, for 1/2 hour.
Watch that it doesn't burn.
Add water and simmer for 2 hours.
Add more water, if needed.
Add chicken broth, hominy and rest of the ingredients.
Simmer for 1 1/2 hours more. May be served with jalapenos and/or a slice of lime.
Cut tripe into 1-inch pieces.
Place in a dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and the pepper.
Simmer, covered, 3 hours until tripe is clear and jellylike in appearance and veal is tender.
Remove veal knuckle from pot.
When cool enough to handle, discard bones, chop meat and return to pot.
Add undrained hominy.
Cover and simmer 20 minutes longer.
Serve with pequin chilies or crushed red pepper to taste.
Garnish with lime wedges.
wash tripe, cut in 1/3in strips,
Boil the tripe for for a couple of
Cut tripe into small squares or rectangles.<
Wash tripe in water and vinegar.
Season tripe with salt and pepper.
Let stand for 30 minutes.
Cook in 1/2 pot water for 1 1/2 hours or pressure cook for 1/2 hour.
Add onion, cabbage, pumpkin and other vegetables; season to taste.
Add spaghetti 30 minutes before the soup is finished cooking.
If the soup is too thick, add a little water and season to taste.
Wash tripe well in cold water, cook 1/2 hour, wash again.
In fresh cold water add salt, roots, carrot, parsley and celery cut in circles.
Ad smoked meat and tripe, cook until tender.
Cut up tripe in small noodles and cut meat in small pieces.
Make very light browned flour with a piece of butter and 4 tablespoon of flour.
Put soup into browned flour, ad mashed garlic, pepper, marjoram, chopped parsley, ginger.
Cook well.
Add tripe and meat.
Serve.
Directions:.
Ask your butcher to give you already clean and bleached tripe.
Rinse it three times under hot water; the last time let the tripe rest in water for 10 minutes, adding 3 tablespoons of white vinegar.
Cut all vegetables in small cubes and in a large pot cook the tripe alone for three minutes, mixing continuously, then add all the vegetables and spices. Cover with cold water.
Cook over low flame for about two hours. Serve steaming hot accompanied, if you wish, by polenta, cut into wedges.
ortillas and add to soup and bring soup to a boil until
sticky dough.
Bring soup to a boil over medium
Cook vegetables in water until tender. Add soup and bouillon cubes and finish cooking. Turn heat down to simmer and stir in cheese.
In bowl, blend Campbell's dry vegetable or onion soup and recipe mix, sour cream, plain yogurt, chopped green onions and frozen, chopped spinach, thawed and well drained.
Cover; refrigerate at least 2 hours.
Makes 2 3/4 cups.
In soup pot add water, frozen chicken breasts, salt, pepper, garlic powder, parsley, onion powder, bouillon, red pepper flakes.
Bring to boil; cover turn heat low and simmer 2.5 hours until chicken is tender.
Remove chicken. Keep 5 cups broth in soup pot. Shred chicken and place in soup pot.
Saute onions and garlic in oil. Add to pot. Add all remaining ingredients and simmer for 30 minutes.
Serve with crushed tortilla chips and shredded cheddar cheese for garnish. Can be eaten without added calories if you prefer.
Brown hamburger and onions.
Add taco seasoning, chili powder and salsa.
Add tomato soup with water (according to directions on can).
Add bean and bacon soup (no water).
Simmer 30 minutes.
ooked.
Serves 15.
Recipe can be doubled, tripled to
Blend Campbell's soup and recipe mix and sour cream.
Cover; refrigerate 2 hours.
Serve with vegetables or chips.
Makes 2 cups and may be doubled.
dutch oven or other soup pot with tight-fitting lid
Mix up the meatball mix and shape into smallish balls. Dissolve the bullion in the 4 cups hot water. Bring to a boil.
Drop meatballs carefully into soup. Cook for 5 minutes. Add in the flavor ingredients.
Simmer soup for 30 to 45 minutes. Serve in bowls, with salt, pepper and hot sauce to taste.
In large saucepan, stir together the milk and soup.
Stir in corn, tomatoes, chilies, dried onion, garlic, oregano and pepper. Bring to boiling; reduce heat.
Simmer uncovered for ten minutes. Add chicken and cheese and heat and stir until cheese is melted and chicken is heated through.
Top with baked or fried tortilla strips.
Combine all ingredients in large pot.
DO NOT DRAIN canned vegetables.
Simmer one hour; add water if needed.
Cube cheese and put in bottom of each bowl.
Top with soup.