Sonoran Menudo with Hominy and Beef Foot

Name: Sonoran Menudo with Hominy and Beef Foot
Yield: Serves 10-12 servings
Ingredients: 8.8 lbs white hominy (about 4 kg); 6.6 lbs beef foot, cut into pieces (about 3 kg); 11 lbs beef tripe (about 5 kg); 5 large garlic cloves; 2 white onions, cut in half; 2 Anaheim or green chiles; Sprigs cilantro; 4 tablespoons chicken bouillon; Salt; Green onions; Chopped cilantro; Black pepper; Chiltepin chiles; Bread or tortillas

VÍCTOR ARRIOLA 🇲🇽 @victorarriola

Hermosillo Sonora

Mexican tripe stew

VÍCTOR ARRIOLA 🇲🇽 @victorarriola

Hermosillo Sonora

Mexican tripe stew

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Ingredients

Serves 10-12 servings

8.8 lbswhite hominy (about 4 kg)
6.6 lbsbeef foot, cut into pieces (about 3 kg)
11 lbsbeef tripe (about 5 kg)
5large garlic cloves
2white onions, cut in half
2Anaheim or green chiles
Sprigscilantro
4 tablespoonschicken bouillon
Salt
For serving
Green onions
Chopped cilantro
Black pepper
Chiltepin chiles
Bread or tortillas

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Steps

1

Cut the tripe and beef foot into small, even pieces.
2

Clean and disinfect thoroughly.
3

Preheat a large pot with 26 quarts of water (about 25 liters).
4

Add the tripe, beef foot, onion, chiles, garlic, and chicken bouillon to the pot.
5

Once the tripe is cooked (the pieces are tender and easy to chew, about 3 hours on high heat), add the hominy.
6

Let the hominy boil until it pops (about 30 minutes).
7

Once the hominy pops, add enough salt, tasting as you go to avoid over-salting.
8

Finely chop the onion and cilantro.
9

Serve with lime, chiltepin chiles, and toasted bread with butter or freshly made tortillas.
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