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 soup cuisine, it's known as "držková polievka". In French cuisine, "tripes à la mode de Caen" is a traditional dish of the cuisine of Normandy. In Italian cuisine, "trippa alla fiorentina" is a traditional dish of the Florence and "trippa alla milanese" or "busecca" is a traditional dish of Milan. "Caldume" (Italian) or "quarumi" (Sicilian) is a Sicilian dish of veal tripe stewed with vegetables, served as a street food in Palermo and Catania. In Caribbean and Latin American cuisines, tripe soup known as "sopa de mondongo" is eaten. In Mexican cuisine, "menudo", a tripe soup with red chili pepper based-broth,