White sonoran menudo - menudo blanco sonorens
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Jim Vorheis | ||
| 1 | small | (about 2 lbs) beef or calf's foot, split |
| Horizontally and cut into 6 pieces | ||
| 1 | small | Head of garlic, unpeeled and cut in half |
| Horizontally | ||
| 1 | medium | White onion, roughly sliced |
| 1 | tablespoon | Sea salt |
| 2 | pounds | Tripe |
| ¾ | pounds | (4 1/2 to 5 cups) dried hominy, cooked and |
| Flowered plus cooking water | ||
| Topping: | ||
| Crumbled chile piquin | ||
| Finely chopped white onion | ||
| Roughly chopped cilantro | ||
| Lime quarters | ||
Directions
Put the calf's food pieces, garlic, onion, and half the salt in a large pan. Put the tripe on top with the remaining salt, cover the pan, and cook over very low heat so that is simmers for about 3 hours.
Strain the meat, reserving the broth, and cut the tripe into small squares ~ about 1½ inches. Remove the bones from the calf's foot and chop the flesh roughly. Return the meats to the pan with the broth, the flowered hominy, and the hominy cooking water. Taste for salt and continue cooking over very low heat for 1 hour. Serve in deep bowls with flour tortillas, passing around the toppings.
The Art of Mexican Cooking From the collection of Jim Vorheis Submitted By BOBBI ZEE On 02-19-95