The part of Mexico that menudo came from is central Mexico.
The reason we eat menudo is because it helps cure hangovers and it's a traditional dish that is severed as an occasion for social interactions like wedding receptions.
Another reason we eat menudo is because of it's curative powers.
Menudo is a traditional Mexican soup that is made with cow's stomach in broth with a red chili pepper base.
Hominy, lime, onions, and oregano are used to season the broth of menudo.
It has been around since at least the 1930s, when menudo parties were held on Christmas, New Year, and similar festive occasions.
Menudo is often referred to as a cure for all hangovers, which is unsurprising considering its hearty, rustic, and spicy flavors.
Menudo is like other meat organs, is a good source of Selenium, Fat and Protein, the Menudo is perfect for Paleo and Keto diets, just skip the corn/hominy and the bread or tortillas.
Menudo con pata (cooked with foot) is even better because it became a Bone Broth rich in minerals and collagen.
"People believe that because it's made from the stomach lining, the menudo absorbs all the [alcohol] in your stomach.
Usually, lime, chopped onions, and chopped cilantro are added, as well as crushed oregano and crushed red chili peppers.
Menudo is usually eaten with tortillas or other breads, such as bolillo.
It is often chilled and reheated, which results in a more concentrated flavor.
While Menudo is generally healthy, individual nutritional needs vary, and it's essential to balance your overall dietary intake.
Enjoy Menudo as part of a varied and balanced diet to truly reap its nutritional rewards!
For some, menudo is an acquired taste.
A soup with cow stomach as one of the ingredients is not loved by everyone.
While pork and chicken are commonly used to make pozole, menudo uses tripe, which is the stomach lining of the cow with a chewy texture very similar to that of sautéed calamari.
Menudo is a spicy tripe stew from Mexico that features tender-chewy pieces of long-simmered tripe in a hearty broth loaded with hominy and infused with dried red chiles.