- Brienne Boortz
- Sonoran-style Menudo
1/2 gal. water
3 lbs. lean beef tripe, cut into 1/2-inch pieces
1 onion, halved
1 whole bulb garlic
1 bay leaf
10 New Mexico or pasilla dried chilies, whole
1 can (14.5 oz.) cooked hominy, drained and rinsed
White onion, diced
Dry Mexican oregano
Chiltepin peppers, dried and crushed, with seeds
In a 2-gallon pot, heat the water over medium-low heat. Add the tripe, onion, garlic, bay leaf and chilies, then cook for 4 hours, or until the tripe is tender and cooked through. Remove bay leaf, onion and garlic. Remove the chilies from the broth, cut off the stems, remove the seeds, and put them in a blender with a cup of the broth. Blend until smooth, then strain and return to the pot. Add hominy and cook for 10 to 15 minutes, until the hominy is heated through. Serve with fresh cilantro, onion, oregano, lime quarters and chiltepin peppers.
Father Eusebio Francisco Kino introduced beef cattle into Sonora in the late 1600s. Since then, Sonoran ranch families have traditionally used every part of the beef in the preparation of plates. Menudo is a wonderful, hearty dish seasoned with fresh cilantro, bits of chili (chiltepin), and lemon — often accompanied by buttered toast or tortillas. Menudo in Arizona and Sonora is traditionally a whitish color, whereas in more eastern and southern states, the color is red due to the addition of chili. Omit the chilies for white menudo. Menudo has a reputation as a hangover cure and is sometimes jokingly referred to as the "breakfast of champions."
— Submitted by co-owner Patricia Castrejon