Menudo (Mexican tripe and hominy soup)

National Mexican tradition — particularly associated with Jalisco, Sonora, and Northern Mexico; also popular in Oaxaca and Puebla with regional variations

Menudo is Mexico's most celebrated restorative soup — a long-simmered broth of cleaned beef tripe (honeycomb and book tripe) with hominy, dried red chiles (ancho, guajillo, pasilla), dried oregano, and lime. Made primarily on weekends (Saturdays and Sundays), it is considered the canonical hangover cure and is eaten by families at weekend breakfast. The broth must be gelatinous from the tripe collagen and deeply red from the chile base. The tripe cooking time is 3–4 hours minimum.

Rich, deeply red, gelatinous — the tripe collagen creates a body unlike any other broth; dried chile adds earthy warmth