Menudo de Sonora (Menudo Soup Sonora-Style)

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]

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.

Per Serving: 217 calories; protein 17.6g; carbohydrates 23.4g; fat 6.2g; cholesterol 200.3mg; sodium 311.4mg.

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Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.