Offal not a culinary preparation, rather a form of food as medicine . In some Latin American countries, such as Mexico, almost all internal parts and organs are consumed regularly. Chicken hearts, gizzards and livers are usually eaten fried or boiled, either alone, or in broth. Brainstem is served as soup, "sopa de médula". Several types of offal are commonly used in tacos, including: Tripe is also used to make "pancita" and "menudo". The "montalayo" is a dish made of chopped organs, spiced with "adobo", and cooked inside of the sheep stomach. This is known as "menudo de birria" in the
Tripe soup cuisine, it's known as "držková polievka". In French cuisine, "tripes à la mode de Caen" is a traditional dish of the cuisine of Normandy. In Italian cuisine, "trippa alla fiorentina" is a traditional dish of the Florence and "trippa alla milanese" or "busecca" is a traditional dish of Milan. "Caldume" (Italian) or "quarumi" (Sicilian) is a Sicilian dish of veal tripe stewed with vegetables, served as a street food in Palermo and Catania. In Caribbean and Latin American cuisines, tripe soup known as "sopa de mondongo" is eaten. In Mexican cuisine, "menudo", a tripe soup with red chili pepper based-broth,