Photograph of the finished Menudo blanco

Mexico · Canh sách bò nước trong Menudo blanco

Menudo blanco

4 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef omasum tripe Beef omasum tripe 3.5 lb
  • Photograph of Pig's trotters Pig's trotters 1.8 lb
  • Photograph of Hominy Hominy 1.6 lb
  • Photograph of Onion Onion 2.4
  • Photograph of Garlic Garlic 4
  • Photograph of Dried oregano leaves Dried oregano leaves 1.1 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 2.8 oz
  • Photograph of Lime Lime 8
  • Photograph of Salt Salt 1.4 oz

Method

  1. 1 Rub the beef tripe with coarse salt and lemon, then rinse several times and blanch for 15 minutes.
  2. 2 Cut the tripe into pieces and simmer it with pig's feet, onions, and garlic for 3 hours.
  3. 3 The blanco version doesn't include red chili sauce in the broth, resulting in a clear and subtly sweet flavor.
  4. 4 Skim off the foam continuously for the first 30 minutes to ensure the water is completely clear.
  5. 5 Add the hominy corn during the last 40 minutes to allow the kernels to soften and pop.
  6. 6 Serve with oregano, crushed dried chilies, chopped onions, and lime juice for each person to season to their liking.

With an appliance

  • Pressure cooker 2 hr 20 min

    Replace step 2: simmer under high pressure for 65 minutes, then release the pressure naturally; the broth will not be as clear.

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