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 France, a very popular dish, sold in most supermarkets, is "tripes à la mode de Caen". Tripe is eaten in many parts of the world. Tripe soup is made in many varieties in the Eastern European cuisine. Tripe dishes include: In Spanish- and Portuguese-speaking countries, the close cognate tripas tends to denote small intestines rather than stomach lining. Dishes of this sort include: Another type of food made from the small intestines are chitterlings (chitlins). Tripe Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle and sheep. Beef tripe is