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
Asopao takes a whole chicken, which is then flavored with spices such as oregano, garlic, and paprika, along with salt pork, ham, green peppers, chili peppers, onions, cilantro, olives, tomatoes, chorizos, and pimientos. For a final touch, green peas or asparagus might be added. Asopao Asopao is a rice soup, gumbo, or stew from Dominican Republic. Asopao can be made with chicken, pork, beef, shrimp seafood, vegetables, or any combination of the above. A popular version is asopao con gandules. Asopao was brought over to Puerto Rico from the Dominican Republic. Not really a soup, the most traditional Dominican dish is