Chili con carne the word "chile" from the Nahuatl "chīlli" refers to a "chili pepper", and "carne" is Spanish for "meat". A recipe dating back to the 1850s describes dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail. Chili originated from what is now northern Mexico and southern Texas. Unlike some other Texas foods, such as barbecued brisket, which is associated with white men, chili largely originated with working-class Tejana and Mexican women. The chili queens of San Antonio, Texas were particularly famous
Menudo (soup) of this meat which has been previously processed by boiling it in hot water, which reduces cooking time by hours. In its simplest form, beef tripe is rinsed then boiled for three hours in a large pot with half an onion to remove the strong odor of the tripe. It is then removed from the pot, discarding the onion half, and allowed to cool before being cut into strips, or occasionally diced. The water is removed and discarded, then the tripe is put back into the pot and fresh water, oregano, red chili paste or powder, lime/lemon juice, hominy, and