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
- 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.
- 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 topping for each to serve al gusto.
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