White Sonoran Menudo - Menudo Blanco Sonorens

---------- Recipe via Meal-Master (tm) v8.02

Title: WHITE SONORAN MENUDO - MENUDO BLANCO SONORENS
Categories: Mexican, Soups
Yield: 8 servings

Jim Vorheis
1 sm (about 2 lbs) beef or calf's
-foot, split
Horizontally and cut into 6
-pieces
1 sm Head of garlic, unpeeled and
-cut in half
Horizontally
1 md White onion, roughly sliced
1 tb Sea salt
2 lb Tripe
3/4 lb (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

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.

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