WHITE SONORAN MENUDO
(MENUDO BLANCO SONORENSE)

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 medium white onion, roughly sliced
1 tbsp sea salt
2 lb tripe
3/4 lb (4 1/2 to 5 cups) dried hominy, cooked and flowered plus cooking water
TOPPING:
Crumbled chile piquin
Finely chopped white onion
Roughly chopped cilantro
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 is 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 toppings.

Servings: 8
Source: The Art of Mexican Cooking by Diana Kennedy