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 is made of fresh tripe cooked with onions, garlic and paprika. It is usually seasoned with fried bacon and more garlic, sometimes thickened with flour (). Some versions of "shkembe chorba" are made with milk; garlic, vinegar, and chili peppers are often added as seasoning. A similar dish made with trotters, called "pache" or "pacha" (, , , , ) is found in the Turkish, Greek, Balkan, and East European cuisines. Tripe chorba Tripe chorba (, ) is a chorba (soup) made with tripe (cow stomach). It is widely (not universally) considered to be a hangover remedy. The Turkish name