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
Culture of Bulgaria of lyutenitsa exist in the national cuisines of most Balkan states. Tripe soup (шкембе чорба / "skhembe chorba") takes as its basis the thick lining of the cleaned stomach of cattle, prepared with milk and seasoned with vinegar, garlic and hot peppers. Under Ottoman rule, the sultans allegedly preferred tripe soup made by Bulgarian cooks, whose mastery in preparing the dish remained unmatched in the Balkans. Exports of Bulgarian wine go worldwide; and until 1990 the country exported the world's second-largest total of bottled wine. The rich soil, perfect climate and the millennia-old tradition of wine-making, which dates back to