Menudo Blanco Sonorense
Submitted by cheese
Traditional Sonoran white menudo with tender tripe, calf’s foot, and flowered hominy in a rich broth served with lime, cilantro, and chile toppings.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis northern Mexican menudo blanco skips the red chile for a cleaner, more delicate broth that lets the tripe and hominy shine.
Calf’s foot simmers low and slow with whole garlic and onion, building a silky, collagen-rich base before the tripe joins the pot.
Flowered hominy (kernels that have burst open like popcorn) soaks up all that savory goodness.
Serve steaming hot in deep bowls with warm flour tortillas, then let everyone doctor their portion with lime juice, chopped cilantro, diced onion, and crumbled pequin chile.
Pro Tips
- The 3-hour simmer is essential (low and slow breaks down the collagen for silky broth)
- Cut tripe into uniform 1½-inch squares so it cooks evenly
- Use flowered hominy if you can find it (the burst kernels have better texture)
- Set out all the toppings in small bowls so guests can customize their bowls
- This is even better the next day after the flavors meld overnight
Ingredients
Directions
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 1½ 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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