Durango is strong influence here from that region. One of the best known dishes, caldillo duranguense, is essentially a hearty beef soup with roasted green chili peppers. Gorditas are a particularly popular and important food historically, as they were a mainstay for field hands who found the pockets of corn or wheat convenient for carrying and eating meats and sauce outside of the home. Although found in other parts of Mexico, tacos de tripe (intestines) are particularly popular here. Asado rojo de puerco, known as asado de boda in other parts of north-central Mexico is popular. Tamales are popular but they
Tripe chorba Serbian and Bosnian. In Turkey, tripe chorba is generally made of cow's stomach and eaten usually with a vinegar-garlic sauce added on the table or with the addition of an egg yolk-lemon juice (called "terbiye") in the kitchen, after cooking and before service. Although the general name is very common, especially at the traditional restaurants dedicated to this soup, offal of cow and sheep and (sheep head meat, especially cheeks, baked) are also offered. A dish can be ordered and made from the various parts of the stomach: "". As in several other countries, it is seen as a "hangover