Menudo Blanco

In Mexico, and the in areas of the United States where Menudo is made, Menudo Rojo dominates.  But, in the northwestern states of Mexico it's Menudo Blanco (white Menudo) that is king.

This is MY Menudo, the kind I like the best. You go eat the other kind!  The only way I can eat it today is to make it myself -- I haven't found a decent Menudo making restaurant in all of Virginia!

Menudo Blanco

3 pounds honeycomb tripe

2 lemons

3 pounds pigs feet, split

1 large yellow onion, diced

1 bunch green onion, cut into 1/4-inch pieces

1 bunch cilantro, chopped

2 tablespoons dried oregano

1 tablespoon black pepper

1 head of garlic, cloves peeled

2 tablespoons salt

3 cans white hominy, drained

Garnish: Chopped cilantro, chopped onion and lemon or lime wedges

Wash the tripe in cold running water, place in a large bowl and cover with cold water; juice the lemons into the bowl and add rind. Soak tripe in lemon water for 30 minutes. Wash again, and wash again. Remove fat and cut into 1/2-inch pieces. Wash pigs feet well.

In a large soup pot cover tripe and pigs feet with water. Add onion, cilantro, oregano, pepper, garlic and salt. Bring to a boil, then reduce heat to a simmer. Cook for 2 to 3 hours or until meat falls off bones. Remove bones from soup and as much skin as you don’t want. Refrigerate over night.

Remove soup from refrigerator and remove cake of fat on top. Add hominy and reheat to a boil. Reduce heat to a simmer and cook for 30 minutes, skimming off any fat.

Serve in deep bowls with garnishes.