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Menudo Blanco Sonorense

RecipeSource: Menudo Blanco Sonorense RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Menudo Blanco Sonorense Recipe By : Diana Kennedy Serving Size : 10 Preparation Time :0:00 Categories : Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds beef or calves' foot -- split horizontally and cut into 6 pieces 1 head garlic -- unpeeled, cut in 1/2 horizontally 1 medium white onions -- roughly sliced 1 tablespoon sea salt -- scant 2 pounds tripe 4 1/2 cups hominy, yellow -- cooked and flowered* cooking water -----TOPPING----- chile piquin -- crumbled white onions -- finely chopped cilantro -- roughly chopped lime quarters 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 1 1/2 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. PREPARING HOMINY The cooking and “flowering” of the corn is not complicated, but it’s a little time-consuming until you are practiced in it. You can prepare a large batch up until the final cooking and freeze what you don't use. While the corn is usually cooked with nothing but water, there are some exceptions, where salt, onion, and garlic are added. Eight ounces of dried whole hominy, or large white corn kernels, measures about 1 1/2 cups and when cooked will yield between 3 1/2 and 4 cups, depending on quality. 1/2 pound whole dried hominy, with pedicel (con cabeza) 1 1/2 rounded teaspoons powdered

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