White Sonora-style Mexican menudo soup made with beef tripe and white hominy. Garnish also with ground pequin chile. [Recipe originally submitted to Allrecipes.com.mx]
Preparation Time
10 mins
Cooking Time
2 hr
Total Time
2 hr 10 mins
Calories
217 Calories
Recipe Instructions
Step 1
Bring water a boil in a large soup pot over high heat. Add cow's foot, onion quarters, garlic, thyme, marjoram, peppercorns, and bay leaves. Boil, skimming off the foam the forms on the surface, until broth flavors intensify, about 30 minutes. Add beef tripe and bring to a boil. Reduce heat to medium, cover, and cook until cow's foot softens, about 1 hour.
Step 2
Remove cow's foot pieces from the broth and transfer to a dish. Skim fat from the surface of the broth. Add hominy; cook until tripe is softened, 30 to 45 minutes. Do not overcook.
Step 3
Separate meat from the cow's foot. Discard bones.
Step 4
Discard onion quarters, garlic, thyme, marjoram, peppercorns, and bay leaves from the broth. Stir in meat and season with salt. Cook until flavors blend, about 5 minutes more. Pour into bowls and garnish each serving with lime wedges, finely chopped onion, cilantro, and oregano.
Ingredients
salt to taste
2 bay leaves
2 teaspoons dried oregano
4 whole black peppercorns
2 cups chopped fresh cilantro
2 sprigs fresh thyme
1 white onion, finely chopped
6 quarts water
1 head garlic, minced
1 white onion, quartered
2 sprigs fresh marjoram
1 (1/2 pound) cow's foot, cleaned and cut into pieces
4 ½ pounds beef tripe, cut into bite-sized pieces
2 (15.5 ounce) cans white hominy, drained and rinsed
