White Sonoran Menudo - Menudo Blanco Sonorens

Recipe Ingredients

		Jim vorheis
1		Beef or calf's - foot, split (about (small) 2 lbs)
		Horizontally and cut into 6 - pieces
1		Garlic - unpeeled and
1		Half
		Horizontally
1		White onion - roughly sliced (medium)
1 tablespoon	15ml	Sea salt
2 lbs	908g / 32oz	Tripe
3/4 lb	340g / 11oz	Dried - hominy, cooked and (4 1/2 to 5 cups)
		Flowered plus cooking water
		Topping
		Crumbled chile piquin
		Finely chopped white onion
		Roughly chopped cilantro
		Lime quarters

Recipe Instructions

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 1 1/2 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.

Source:
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