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
Menudo (soup) of this meat which has been previously processed by boiling it in hot water, which reduces cooking time by hours. In its simplest form, beef tripe is rinsed then boiled for three hours in a large pot with half an onion to remove the strong odor of the tripe. It is then removed from the pot, discarding the onion half, and allowed to cool before being cut into strips, or occasionally diced. The water is removed and discarded, then the tripe is put back into the pot and fresh water, oregano, red chili paste or powder, lime/lemon juice, hominy, and