Menudo Soup

• 1 (1 1/2 lb) veal knuckle
• 2 lbs honeycomb tripe
• 1 large onion
• 3 garlic cloves, peeled
• 6 peppercorns
• 4 quarts water
• 3 large ancho chilies
• 1 large poblano chiles or 2 canned green chilies, peeled
• 1/2 cup hominy, drained
• 1 teaspoon oregano
• salt, as necessary

1. Cut the tripe into small squares and put them into a large pan with the veal knuckle; cover with the water and bring to a boil; lower the temperature and simmer, uncovered for about 2 hours, or until the tripe and knuckle are just tender but not too soft.
2. Meanwhile, roast the chilies by placing them in a 350 degree oven until skins are browned or blackened, turning them once; place them in a bag to steam until cool enough to handle.
3. Peel and cut the chilies open and remove seeds and the veins; cut into strips.; add to the meat while it is cooking.
4. Remove the knuckle and allow to cool enough to handle; strip off the meat; chop roughly and return them to the pan.
5. Pour in the hominy.
6. Simmer the menudo slowly, uncovered, for an additional 2 hours.
7. Add salt to taste.
8. Sprinkle with oregano and serve in large, deep bowls.

veal knuckle, tripe, onion, garlic, peppercorns, water, ancho chilies, poblano chiles, hominy, oregano, salt

Taken from www.food.com/recipe/menudo-soup-298629 (may not work)