Sopa de Mondongo Hondureña
A hearty and flavorful tripe soup, considered a national dish in Honduras, made with beef tripe, vegetables, and aromatic spices. It's often served during special occasions and holidays.
🧂 Ingredients
- 2 lbs Beef tripe(cleaned and cut into bite-sized pieces)
- 1 lb Beef oxtail(optional, for added flavor)
- 12 cups Water
- 1 large Onion(quartered)
- 6 cloves Garlic cloves(smashed)
- 3 stalks Celery stalks(cut into large pieces)
- 3 medium Carrots(peeled and cut into large chunks)
- 3 medium Potatoes(peeled and cut into large chunks)
- 2 medium Green plantains(peeled and cut into 2-inch pieces)
- 1 lb Yuca(peeled and cut into 2-inch pieces)
- 2 ears Corn on the cob(cut into 3-inch pieces)
- 1 bunch Cilantro(tied together)
- to taste Salt
- to taste Black pepper
- to taste Lime juice
- to taste Honduran hot sauce (optional)
👨🍳 Instructions
- 1
Rinse the tripe thoroughly under cold water. Place the tripe (and oxtail, if using) in a large pot with 8 cups of water, onion, garlic, and celery. Bring to a boil, then reduce heat, cover, and simmer for 2 to 3 hours, or until the tripe is very tender. Skim off any foam or impurities that rise to the surface during the first hour.
⏱️ 2-3 hours💡 Tip: Using a pressure cooker can significantly reduce the cooking time for the tripe. - 2
Remove the tripe and oxtail from the pot. Strain the broth and discard the solids (onion, garlic, celery). Return the broth to the pot. Cut the tender tripe into bite-sized pieces and return it to the broth. If using oxtail, remove the meat from the bones and add it to the pot.
💡 Tip: Ensure the tripe is very tender before proceeding; it should be easily pierced with a fork. - 3
Add the remaining 4 cups of water to the pot. Bring the broth to a simmer. Add the carrots, potatoes, green plantains, and corn. Cook for about 20-30 minutes, or until the vegetables are tender.
⏱️ 20-30 minutes - 4
Add the yuca and the bunch of cilantro to the pot. Continue to simmer for another 15-20 minutes, or until the yuca is tender.
⏱️ 15-20 minutes - 5
Season the soup generously with salt and black pepper to taste. Remove the bunch of cilantro before serving. Serve hot, with a squeeze of fresh lime juice and Honduran hot sauce, if desired.
💡 Tip: Taste and adjust seasoning frequently. The soup should be well-seasoned.
💡 Pro Tips
- ✓Thoroughly cleaning and tenderizing the tripe is the most crucial step for a delicious Sopa de Mondongo.
- ✓Don't overcrowd the pot; ensure there's enough liquid to cover all the ingredients.
- ✓The addition of green plantains and yuca adds a wonderful starchy texture to the soup.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include beef feet for extra gelatinous richness.
- A touch of achiote can be added for a mild color and flavor.
- For a spicier soup, add chopped jalapeños or serrano peppers along with the vegetables.