Walk into any one of Atlanta’s family-run taquerias or Mexican markets with a counter-service taqueria in the back, and the menu likely lists a traditional “weekend-only” soup called menudo. Made from beef tripe (cow stomach) and hominy (made from whole kernels of corn), the slow-cooked broth is seasoned with red chile peppers (to which it owes its brilliant hue), oregano, and garlic. It’s enhanced further with raw onions, shredded cabbage or cilantro, and a squeeze of lime to taste, and comes served with a side of warm corn tortillas or small, crusty rolls for sopping up the juices. This aromatic, protein-packed breakfast soup perks up hazy weekend mornings. Here’s where to find it around Atlanta.
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