Mole de Panza — The Tripe Broth in Mexican Flavor
Prepare to have your taste buds tantalized.
Mole de Panza — Mole de Panza — Mole de Panza in 50 meters.
Everywhere I passed the local restaurants in Tlaxcala, they offered Mole de Panza. Is that the typical cuisine here? I said to myself. Well, if so, it means I need to give it a try.
In the midst of looking around for my brunch, I found myself drawn to a local eatery to try Mole de Panza. Once I entered, the smell of meat drifted through the air, enveloping me and tingling my senses. There are medium and large sizes. And I opted for the medium portion of the dish.
Lo and behold, Mole de Panza, was gracefully served on my table. The red-brownish broth steams swirls of delicious vapor, filling the surroundings with a soothing scent of herbs and spices. “Oh, this is Sopa Pancita,” I whispered. Some people know this as Menudo in Mexico City; yes, sometimes you find the same foods under other names in Mexico; it’s a common thing. I recalled that my husband once ordered it when we went to the market in Mexico City, and he loved it. I forgot why I hadn’t tried before.
