Menudo

The soup Menudo is a traditional Mexican dish, made with beef stomach in a clear broth or with a red chili base (this variation is called menudo colorado). Usually, lime, chopped onions, and chopped cilantro are added, as well as crushed oregano and crushed red chili peppers. Boiled tripe has a tough chewy texture very similar to calamari, but with a completely unique flavor and smell.Menudo is usually eaten with tortillas or other breads, such as bolillo. It is often chilled and reheated, which causes a more concentrated flavor. The popularity of menudo in Mexico is such that Mexico is a major export market for stomach tripe from US and Canadian beef producers.Menudo (from Latin minūtus) can mean "small, thin, worthless, vulgar, (money) change, tripe, and tithe from small orchards." It is unknown if the soup came to be known as menudo since it was made up of tripe or if any of the other meanings, which are many, have something to do with it.

The word "menudo" in Mexico can mean the raw stomach meat as well as the stew. The word tripas (tripe) normally refers to the small intestines rather than the stomach; tripas are normally eaten in tacos rather than stews.

There are a number of regional variations on menudo. In northern Mexico, typically hominy (creation of hominy is one step in the production of tortilla dough) is added. In northwest states such as Sinaloa and Sonora usually only the blanco, or white, variation is seen; menudo blanco it is the same dish, with the difference red pepper is not added, thus giving the broth a clear or white color. Adding patas (beef or pigs feet) to the stew is popular in the U.S. but not universal. In some areas of central Mexico, "menudo" refers to stew of sheep stomach, "pancitas" stew of beef stomach. The red variation is usually seen in Chihuahua, the northern state adjoining Texas. It is also usual to use only yellow hominy in menudo in the Texas region. A similar stew made with more easily cooked meat is pozole.

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