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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.
Mole de Panza is a typical broth that is prepared with tripe and guajillo chili. Guajillo chili gives a captivating red-brownish color to the broth. I added some Limon, Cebollas, and Salsa. As I brought the spoon to my lips, the rich Mexican flavor in the broth spread through my mouth, and the chewy texture of the tripe in savory spices and warm tortillas delighted my palate.
Mexican cuisine never fails to satisfy my taste buds.
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