White sonoran menudo - menudo blanco sonorense Recipe

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White sonoran menudo - menudo blanco sonorense

Artist:	_	Yield:	8
Categories:	Mexican, North American, Soups & Stews, South American	Rating:	0
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Ingredients:

		Jim Vorheis
1	small	(about 2 lbs) beef or calf's
		-foot, split
		Horizontally and cut into 6
		-pieces
1	small	Head of garlic, unpeeled and
		-cut in half
		Horizontally
1	med	White onion, roughly sliced
1	tbsp	Sea salt
2	lbs	Tripe
3/4	lbs	(4 ?to 5 cups) dried
		-hominy, cooked and
		Flowered plus cooking water
		Topping:
		Crumbled chile piquin
		Finely chopped white onion
		Roughly chopped cilantro
		Lime quarters

Procedures:

1	Put the calf"s food pieces, garlic, onion, and half the salt in a large pan.
2	Put the tripe on top with the remaining salt, cover the pan, and cook over very low heat so that is simmers for about 3 hours.
3	Strain the meat, reserving the broth, and cut the tripe into small squares ~ about 1 ?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 toppings.
8	The art of mexican cooking from the collection of jim vorhei