Menudo Blanco Sonorense
2 pounds beef or calves' foot -- split horizontally and cut into 6 pieces 1 head garlic -- unpeeled, cut in 1/2 horizontally 1 medium white onions -- roughly sliced 1 tablespoon se...
Ingredients
- 2poundbeef or calves' foot -- split horizontally
- 1tablespoonsea salt -- scant
- 2poundtripe
- 41/2 cups hominy, yellow -- cooked and flowered*
- 1/2poundwhole dried hominy, with pedicel (con cabeza) 1 1/2 rounded
Directions
- 1
2 pounds beef or calves' foot -- split horizontally and cut into 6 pieces 1 head garlic -- unpeeled, cut in 1/2 horizontally 1 medium white
- 2
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
- 3
Strain the meat, reserving the broth, and cut the tripe into small squares--about 1 1/2 inches
- 4
Remove the bones from the calf's foot and chop the flesh roughly
- 5
Return the meats to the pan with the broth, the flowered hominy, and the hominy cooking water
- 6
Taste for salt and continue cooking over very low heat for 1 hour
- 7
Serve in deep bowls with flour tortillas, passing around the topping for each to serve al gusto
- 8
PREPARING HOMINY The cooking and "flowering" of the corn is not complicated, but it's a little time-consuming until you are practiced in it