Menudo Blanco Sonorense

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.