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Mondongo
A hearty and traditional Colombian tripe soup, slow-cooked with tender beef, pork, and root vegetables. Often enjoyed as a robust breakfast or a comforting meal.
🧂 Ainekset
- 1 kg Beef Tripe(Cleaned and trimmed of excess fat. Can be purchased pre-cleaned.)
- 300 g Pork Belly or Pork Shoulder(Cut into 1-inch cubes.)
- 4 Large Potatoes(Peeled and cut into 1.5-inch chunks.)
- 300 g Yuca (Cassava)(Peeled, woody core removed, and cut into 1.5-inch chunks.)
- 1 large bunch Fresh Cilantro(About half for the soup, half for garnish. Stems and leaves separated.)
- 2-3 liters Water or Broth(Beef or vegetable broth can be used for richer flavor.)
- 1 large Onion(Finely chopped.)
- 4 cloves Garlic(Minced.)
- to taste Salt
- to taste Black Pepper
- 1 teaspoon Cumin
- for serving Optional: Aji (Colombian hot sauce)
- for serving Optional: Avocado
👨🍳 Ohjeet
- 1
Prepare the tripe: If not already cleaned, thoroughly rinse the tripe under cold running water. Scrub it well to remove any impurities. Cut the tripe into bite-sized pieces, approximately 1-inch squares. Set aside.
⏱️ 30 minutes - 2
Start the soup base: In a large, heavy-bottomed pot or Dutch oven, combine the prepared tripe, cubed pork, chopped onion, minced garlic, cumin, salt, and pepper. Add enough water or broth to generously cover all ingredients (about 2 liters to start).
⏱️ 10 minutes - 3
Simmer the meats: Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for at least 3 to 3.5 hours, or until the tripe and pork are very tender. Skim off any foam or impurities that rise to the surface during the first hour of cooking. The liquid should reduce slightly, concentrating the flavors.
⏱️ 3 to 3.5 hours - 4
Add root vegetables: Add the chopped potatoes and yuca to the pot. Ensure they are submerged in the liquid; add more water or broth if necessary. Continue to simmer, covered, for another 45 minutes to 1 hour, or until the potatoes and yuca are fork-tender and have started to break down slightly, thickening the soup.
⏱️ 45 to 60 minutes - 5
Incorporate cilantro and adjust seasoning: Stir in the chopped cilantro leaves and stems (reserving some leaves for garnish). Taste the soup and adjust seasoning with salt and pepper as needed. Simmer for a final 5-10 minutes to allow the cilantro flavor to meld.
⏱️ 5 to 10 minutes - 6
Serve: Ladle the hot Mondongo into deep bowls. Garnish with fresh cilantro leaves. Serve immediately with a side of ají (Colombian hot sauce) and sliced avocado for a complete and satisfying meal.
💡 Ammattilaisvinkit
- ✓Thorough cleaning of the tripe is crucial for a pleasant flavor and texture.
- ✓Patience is key; the long, slow cooking process is what makes the tripe incredibly tender.
- ✓Mondongo is often considered a 'hangover cure' due to its hearty and savory nature.
- ✓For a deeper flavor, you can add a beef bouillon cube or a bay leaf during the simmering process.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add pig's feet along with the tripe and pork for extra richness and gelatinous texture.
- Include slices of cooked chorizo sausage in the last 30 minutes of cooking for added spice and flavor.
- Some regions add green peas or corn kernels towards the end of cooking.