Can Menudo Really Cure a Hangover?
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Menudo for the crudo.
Not only is menudo delicious, it can really help with a hangover.
Apparently: Menudo, a spicy Mexican soup that is often times made from tripe (cow stomach) and not to be confused with Menudo (the band below) is supposed to cure even your deadliest hangovers. It is said to stimulate the senses, rejuvenate the insides, and clear the head. Most alcohol scholars, however, claim that the combination of spices in the soup simply distract your mind and body from the hangover.
Menudo is traditionally a family food prepared by the entire family, and even serves as an occasion for social interaction. In popular Mexican culture, Menudo is believed to be a remedy for hangover.
Since menudo is time and labor-intensive to prepare as the tripe takes hours to cook (or else it is extremely tough), and many ingredients and side dishes (such as salsa) the dish is often prepared communally and eaten at a feast. Documents from the 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
Menudo is time intensive, taking four to seven hours to make. The meat should first be rinsed clean. Menudo usually has tripe, honeycomb and "librillo" beef meat along with the beef feet and tendons. The feet and tendons are boiled first at low to medium heat for about three hours. Skimming off the top layer of floating foam about every 15 minutes for the first hour helps the flavor.[clarification needed] After the first three hours, the tripe should be added along with salt, an onion cut in half, and one or two heads of garlic. Red menudo has the addition of Guajillo chili paste. The menudo is allowed to continue boiling for an additional three hours while covered. Once it is almost done, the hominy is added.
There are a number of regional variations on menudo. In northern Mexico, typically hominy is added. In northwest states such as Sinaloa and Sonora usually only the blanco, or white, variation is seen; menudo blanco is the same dish, with the difference that red pepper is not added, thus giving the broth a clear or white color. Adding patas (beef or pigs feet) to the stew is popular in the U.S. but not universal. In some areas of central Mexico, "menudo" refers to a stew of sheep stomach, "pancitas" stew of beef tongue. In South-Western Mexico (in and around the Distrito Federal, Morelos, and Guerrero) it is called "panza" or "panza guisada". The red variation is usually seen in Chihuahua, the northern state adjoining Texas. It is also usual to use only yellow hominy in menudo in the Texas region. A similar stew made with more easily cooked meat is pozole.
VIDEO: Claudia Regalado (Vlog: How to Make the Best Authentic Menudo)