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 garlic in vinegar and hot red pepper. There is a variant of the soup with intestines instead of tripe. The soup was very popular with the working classes until the late 1980s, and there were many restaurants serving only shkembe chorba ("шкембеджийница", "shkembe-restaurant"). Later they were replaced by fast food restaurants but the soup is still highly regarded, and is part of the menu in any cheap to moderately-priced restaurant. Office workers avoid eating shkembe chorba at lunch, or eat it without adding garlic. The Romanian name for the sour tripe soup is "ciorbă de burtă" (from "ciorbă" 'sour soup'