Pozole Mexico Independence Day, birthdays, Christmas and other holidays. Pozole was mentioned in the Florentine Codex by Bernardino de Sahagún. Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions. The conjunction of maize (usually whole hominy kernels) and meat in a single dish is of particular interest to scholars, because the ancient Americans believed the gods made humans out of "masa" (cornmeal dough). According to research by the Instituto Nacional de Antropología e Historia (National Institute of Anthropology and History) and the Universidad Nacional Autónoma de México,
Tripe soup Tripe soup Tripe soup or tripe stew are soup or stew made with tripe (cow stomach). Tripe chorba is a common dish in Balkan, Eastern European Turkish and Greek cuisines. It is widely (not universally) considered to be a hangover remedy.. In Bulgarian and Serbian cuisines, tripe soup is known as "škembe čorba" (). In Romanian cuisine, tripe ciorbă is known as "ciorbă de burtă". If sour base made of fermented wheat bran called borş is used in sour tripe soup, the sour soup is called a borş, not a ciorbă. In Turkish cuisine, tripe chorba is known as "işkembe