Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Chitterlings, sometimes spelled chitlins or chittlins, are the small intestines of domestic animals. They are usually made from pigs' intestines. They may also be filled with a forcemeat to make sausage. Intestine from other animals, such as beef, lamb, goose, and goat is also used for making chitterling.
Pozole is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat, and can be seasoned and garnished with shredded lettuce or cabbage, chilli peppers, onion, garlic, radishes, avocado, salsa or limes. Known in Mesoamerica since the pre-Columbian era, the stew is common across Mexico and neighboring countries, served both as a day-to-day meal and as a festive dish.
Tripe soup or tripe stew is a soup or stew made with tripe. It is widely considered to be a hangover remedy.
Chicharrón is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken, mutton, or beef.
Khash is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe).The components of this food include the ears, tongue, brain, eyes, face meat and legs. The unit of counting the Khash is "Dast" and each Dast consists of one head and four legs. The juice of this dish is also eaten as an appetizer with bread and sometimes it is eaten with orange-juice. Khash is slow cooking and takes a long time to cook.
Sancocho is a traditional stew in Canarian cuisine and several Latin American cuisines. Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Ecuador, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Sopa de mondongo is a soup made from diced tripe slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. The dish is generally prepared in former Spanish colonies in Latin America, Caribbean, and in the Philippines.
Birria is a meat stew or soup made from goat, beef, lamb, mutton, or chicken. The meat is marinated in an adobo made of vinegar, dried chiles, garlic, and herbs and spices before being cooked in a broth.
Mexican street food, called antojitos, is prepared by street vendors and at small traditional markets in Mexico. Street foods include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, chalupa, elote, tlayudas, cemita, pambazo, empanada, nachos, chilaquiles, fajita tortas, even hamburgers and hot dogs, as well as fresh fruits, vegetables, beverages and soups such as menudo, pozole and pancita. Most are available in the morning and the evening, as mid-afternoon is the time for the main formal meal of the day. Mexico has one of the most extensive street food cultures in Latin America, and Forbes named Mexico City as one of the foremost cities in the world in which to eat on the street.
Soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.
Gopchang-jeongol (곱창전골) or beef tripe hot pot is a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth. Gopchang refers to beef small intestines, while jeongol refers to a category of stew or casserole in Korean cuisine. Although the dish is mainly based on beef gopchang, other parts of beef innards are also used to give the dish a richer flavor and chewy texture.
Guatita, or guatita criolla, is a popular dish in Ecuador, where it is considered a national dish, and in Chile. It is essentially a stew whose main ingredient is pieces of tripe, known locally as "guatitas". The tripe is cleaned several times in a lemon-juice brine, after which it is cooked for a long time until the meat is tender. Then it is allowed to cool and finely chopped. There are various vegetarian versions of the dish in which wheat gluten is substituted for tripe. Other variations use strong-tasting fish such as tuna. The traditional Ecuadorian recipe is served hot and accompanied by potatoes and a peanut sauce.
Menudo, also known as ginamay or ginagmay, is a traditional stew from the Philippines made with pork and sliced liver in tomato sauce with carrots and potatoes. Unlike the Mexican dish of the same name, it does not use tripe, hominy, or red chili sauce.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
Callos a la Madrileña is a stewed tripe dish, cooked slowly for hours over low heat, that is a speciality of Spanish cuisine associated with the city of Madrid. Traditionally pig or cow tripe was used but modern recipes use lamb or even cod. It includes pig snout and trotters, black pudding, sausage, ham, and soup vegetables like carrots and onions. When prepared correctly the broth is rich in gelatin and the tripe becomes very tender after the slow cooking process. The tripe can be browned before the cooking liquid is added, with trotter's, oxtails and other ingredients for the soup like ham, chorizo and smoked paprika. It is common to serve this stew with the morcilla blood sausage, a tapas dish typical of the region of Castile and León.
