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White Sonoran Menudo - Menudo Blanco Sonorense Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B3, B12, C, D, P
    MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Jim Vorheis

    2. Roughly chopped cilantro

    3. Finely chopped white onion

    4. Crumbled chile piquin

    5. Topping:

    6. Flowered plus cooking water

    7. hominy, cooked and 3/4 lb (4 1/2 to 5 cups) dried

    8. 2 lb Tripe

    9. 1 tb Sea salt

    10. 1 md White onion, roughly sliced

    11. Horizontally

    12. cut in half 1 sm Head of garlic, unpeeled and pieces Horizontally and cut into 6

    13. foot, split

    14. 1 sm (about 2 lbs) beef or calf's

    15. Lime quarters

    Instructions Jump to Ingredients ↑

    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 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 toppings.

    8. The Art of Mexican Cooking From the collection of Jim Vorheis

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