Menudo norteño

As tradition built it

Menudo norteño

about 4 hours

Ingredients

• 1 whole tripe, cut into small pieces tripe (pancita)
• to cover water and vinegar, for washing
• 200g, seeded and soaked in hot water dried ancho chiles
• 1.5kg, cooked hominy (reventado corn in the Chihuahua style, cacahuazintle in some Sonoran versions)
• 2kg beef feet, cooked and shredded shredded beef foot

Method

1. Wash the tripe (pancita) with water and vinegar, then cube it.
2. Blend dried ancho chiles with their own soaking liquid, then strain.
3. Add the strained chile liquid to the simmering broth along with hominy (reventado corn in the Chihuahua style, cacahuazintle in some Sonoran versions) and shredded beef foot for body.

Notes

Chihuahua's version runs on chile colorado; some Sonoran households use green chile instead.

What a modern chef changes

Two broths, clarified separately

Rung 5

Method

1. Cook the beef foot separately, sous vide, at a temperature and duration that fully renders its collagen without the boiled, greying texture a long open simmer alongside the tripe gives, then combine the two broths at the end.
2. Desflemado the dried anchos properly, a brief hot-water or acid steep before blending, for a rounder chile base than a straight rehydrate-and-blend.
3. Pass the finished chile liquid through a chinois for real clarity rather than the cloudier result straining through a coarse sieve gives.