Menudo Blanco Sonorense
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
calf's foot
or beef's foot, split horizontally, cut into 6 pieces |
* |
| 1 | head |
garlic
unpeeled, cut in 1/2 horizontally |
*
|
| 1 | each |
white onion
medium, roughly sliced |
*
|
| 1 | tablespoon |
sea salt
scant |
|
| 2 | pounds |
tripe
|
* |
| 4 ½ | cups |
yellow hominy
cooked and flowered |
* |
| 1 | x |
water
from cooking |
*
|
| topping | |||
| 1 | x |
pequin chile
crumbled |
* |
| 1 | x |
white onion
finely chopped |
|
| 1 | x |
cilantro
roughly chopped |
*
|
| 1 | x |
limes
quarters |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
calf's foot
or beef's foot, split horizontally, cut into 6 pieces |
* |
| 1 | head |
garlic
unpeeled, cut in 1/2 horizontally |
*
|
| 1 | each |
white onion
medium, roughly sliced |
*
|
| 15 | ml |
sea salt
scant |
|
| 907.2 | g |
tripe
|
* |
| 1.1 | l |
yellow hominy
cooked and flowered |
* |
| 1 | x |
water
from cooking |
*
|
| topping | |||
| 1 | x |
pequin chile
crumbled |
* |
| 1 | x |
white onion
finely chopped |
|
| 1 | x |
cilantro
roughly chopped |
*
|
| 1 | x |
limes
quarters |
*
|
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.
