Offal not a culinary preparation, rather a form of food as medicine . In some Latin American countries, such as Mexico, almost all internal parts and organs are consumed regularly. Chicken hearts, gizzards and livers are usually eaten fried or boiled, either alone, or in broth. Brainstem is served as soup, "sopa de médula". Several types of offal are commonly used in tacos, including: Tripe is also used to make "pancita" and "menudo". The "montalayo" is a dish made of chopped organs, spiced with "adobo", and cooked inside of the sheep stomach. This is known as "menudo de birria" in the
Oxtail soup Oxtail soup Oxtail soup is made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen. It is believed by some that oxtail soup was invented in Spitalfields in London in the seventeenth century by French Huguenot and Flemish immigrants, from the tails of animals. Different versions of oxtail soup exist: Korean, Chinese, a fried/barbecued oxtail combined with soup variation which is a popular dish in Indonesia where it is called as "sop buntut". An ethnic