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
Menudo Gitano often used colored. It is served hot in a clay pot. Menudo Gitano The "Menudo Gitano" (also called Andalusian tripe) is a dish prepared from tripe in Andalusian cuisine, this dish uses chickpeas in its preparation. It is a winter dish, served hot and traditionally in a clay pot. This recipe is already mentioned by Juan de Altamira in his book ""The Newest Kitchen Art"", in the early nineteenth century. This dish often used to the chickpeas ratio of four to one, i.e., that for every kilo means chickpea two pounds of tripe are added. In preparing this dish during