Menudo is a party dish and an afterparty dish, too. All along the Mexican border and through much of the Southwest, it is mostly a weekend item, partly because it takes a long time to cook, partly because it is an inexpensive way to feed a large number of people, and partly because it is alleged to be a hangover cure. Made from hominy and tripe and, usually, a good measure of red chiles, it is served with garnishes of onion, lime, and cilantro and sided by tortillas or bolillo rolls that are good for mopping the last of it from the bowl. Most restaurants that make it offer menudo not only by the bowl but by the quart and gallon for taking home. One place on 12th Avenue in South Tucson advertises that any customer who brings in his own jug to be filled gets a $2 per gallon discount.
Hangover, be gone! Menudo to the rescue.