Menudo (soup) hours, the tripe should be added along with salt, an onion cut in half, and one or two heads of garlic. Red menudo has the addition of Guajillo chili paste. The menudo is allowed to continue boiling for an additional three hours while covered. Once it is almost done, the hominy is added. There are a number of regional variations on menudo. In northern Mexico, typically hominy is added. In northwest states such as Sinaloa and Sonora usually only the "blanco," or white, variation is seen; "menudo blanco" is the same dish, with the difference that red pepper is not
Tripe chorba < Turkish "çorba" + "burtă" 'tripe'). The Romanian "ciorbă de burtă" is similar to "ciorbă de ciocănele" (soup from pork legs). "Ciorbă de burtă" is often seasoned with vinegar, sour cream ("smântână") and garlic dip (crushed garlic mixed with oil), called "mujdei". The Romanian journalist Radu Anton Roman said this about Ciorbă de burtă: "This dish looks like it is made for drunk coachmen but it has the most sophisticated and pretentious mode of preparation in all Romanian cuisine. It’s sour and sweet, hot and velvety, fatty but delicate, eclectic and simple at the same time." In Serbia, this soup