Menudo (Mexican soup)

. In certain areas of Spain, chickpeas or garbanzos are added. is added. Tripe soups of both beef and mutton have been traditional in Spanish cuisine since at least the 14th century. Don Enrique de Villena refers to them disparagingly in his 1423 , saying: The first part of the novel Guzmán de Alfarache (1599) mentions the protagonist eating beef tripe callos. With the Spanish colonization of the Americas, the Spanish introduced the tradition of menudo or tripe soups throughout the Americas, including Mexico. The specific Spanish predecessors of Mexican menudo are Southern Spanish menudos, which are red and may include garbanzo beans, just as corn in parts of Mexico: Menudo Gitano (Gypsy menudo), Menudo Andaluz, Menudo Sevillano, and Menudo Gaditano (Cádiz). In the Mexican cookbook Nuevo y Sencillo Arte de Cocina, Reposteria y Refrescos (1836), Antonia Carrillo includes many menudo recipes, including a beef or mutton caldo de menudo (menudo soup), a veal menudo soup, and a menudo sopa (bread pudding). In his cookbook Diccionario de Cocina o El Nuevo Cocinero Mexicano (1845), Manuel Galvan Rivera defined “menudo” in Mexico as: ==Regional variations==

There are a number of regional variations on menudo. In northern Mexico, hominy is typically added. In northwest states such as Sinaloa and Sonora usually only the blanco, and some believe menudo alleviates hangovers. Canned menudo is also available. An annual Menudo Festival is held in Santa Maria, California. In 2009, more than 2,000 people attended and 13 restaurants competed for prizes in three categories. The festival is organized by the National Latino Peace Officers Association of Northern Santa Barbara County and the money raised goes toward scholarships for local students. Since 1996, the Menudo Bowl is an annual event in Laredo, Texas. In 2019, over 30 teams participated to make the best menudo. The event is organized by Laredo Crime Stoppers, with teams conformed by public officials, law enforcement, media representatives, and members of the community. The event is attended by people from both sides of the US–Mexico border. Cultural significance In the United States, among Tejanos and Chicanos, Menudo is traditionally prepared by the entire family, and often serves as an occasion for social interactions such as after wedding receptions where the families of the newlyweds go to one of their family's houses to enjoy a bowl of menudo before and after the ceremony. It is also believed to be a hangover cure.{{Cite book Menudo takes a long time to prepare as the tripe takes hours to cook. It includes many ingredients and side dishes (such as salsa), and is garnished with chopped onions, chiles, cilantro, and often with lime juice; it is often prepared communally and eaten at a feast. Documents from the American Works Progress Administration indicate that in the 1930s, among migrant workers in Arizona, menudo parties were held regularly to celebrate births, Christmas, and other occasions.{{Cite book It is typically served with chopped raw onions, oregano, diced chiles (usually serrano), and lemon or lime segments along with corn or flour tortillas. == Gallery ==

File:MenudoconGarbanzos.jpg|Spanish Menudo with garbanzo beans and chorizo sausage File:Menudo estilo Jalisco.JPG|Mexican Menudo blanco or white menudo File:Menudo en Cádiz.jpeg|Spanish Menudo from Cádiz File:Mexican Beef Tripe Soup and Gordita - Sopa de Mondongo y Gordita.jpg|Mondongo (menudo) soup and gordita. In southern Mexico and Gulf Coast, menudo is known as mondongo File:Ración de callos de cordero.JPG|Spanish callos from Valencia, made with lamb tripe File:Menudo de res.jpg|Mexican Menudo rojo (Red menudo) == See also ==