Menudo Blanco Sonorense


  • 1 sm (about 2 pounds) 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 ea scant tablespoon sea salt
  • 2 lb tripe
  • 3/4 lb (4 1/2 to 5 cups) dried hominy, cooked and flowered (see directions below) plus cooking water


  • crumbled chile piquin
  • finely chopped white onion
  • roughly chopped cilantro
  • lime quarters
  1.   Put the calf’s foot 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 it simmers for about 3 hours.
  2. 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.
  3. 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.
  4. Serve in deep bowls  with flour tortillas, passing around the topping for each to serve al  gusto.


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