What kind of meat is menudo?

Are you one of those people who likes to eat menudo? Or are you one of those who sees the meat and prefers to pass?

It's one of those dishes that Mexicans often enjoy in the morning, almost always on weekends or after a night out, but it's also one of those preparations that sparks debate because some aren't keen on trying it.

According to information from the Encyclopedic Dictionary of Mexican Gastronomy , menudo is the name given to the stews made with beef belly In northern Mexico it is popularly known as this, in the center it is called pancita, and in the south and the Yucatan Peninsula, this meat is called mondongo.

In some regions, chiles are added to the menudo broth to give it a reddish color; in others, it's cooked white; and finally, in some places, corn kernels are added, as with pozole.

While broth may look appealing, meat is sometimes not very appealing to people, mainly because of its texture, although for others it is because of its aroma. This is obtained from one of the edible parts of animals that provides the most vitamins and nutrients to the human body.

The nutrition website Healthline points out that menudo meat belongs to the group of organ meats found in the edible digestive lining of ruminant animals such as cows, buffalo, and sheep . These farm animals, which also have hooves that are cooked in their menudo, have a digestive system consisting of four chambers in their stomach, all of which are suitable for human consumption.

In Mexico, it's common to refer to these four parts of the stomach as menudo. These include the pancita, the panal, the libro, and the rennet .

Menudo meat is generally sold precooked, but it requires cooking for an additional two or three hours before being consumed. It is usually prepared with aromatic herbs or spices such as mint or marjoram to improve its flavor and counteract its natural aroma, which is not always liked by everyone.

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