---------- Recipe via Meal-Master (tm) v8.02
 
      Title: WHITE SONORAN MENUDO - MENUDO BLANCO SONORENS
 Categories: Mexican, Soups
      Yield: 8 servings
 
           Jim Vorheis
      1 sm (about 2 lbs) beef or calf's
           -foot, split
           Horizontally and cut into 6
           -pieces
      1 sm Head of garlic, unpeeled and
           -cut in half
           Horizontally
      1 md White onion, roughly sliced
      1 tb 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 food 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.
 
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