Sopa de Mondongo Nicaragüense
A hearty and traditional Nicaraguan soup made primarily from beef tripe (mondongo), simmered with a variety of vegetables and seasonings. It's a staple in Nicaraguan cuisine, known for its rich flavor and comforting qualities.
🧂 Ingredients
- 3 lbs Beef tripe (mondongo)(cleaned and cut into 1-inch pieces)
- 1 lb Beef feet(cleaned)
- 2 medium Yuca(peeled and cut into 2-inch chunks)
- 4 medium Quequisques (taro root)(peeled and cut into 2-inch chunks)
- 2 ears Corn on the cob(cut into 2-inch pieces)
- 1 dozen Chilotes (young corn)(husks removed)
- 1/4 small head Cabbage(shredded)
- 1 medium Chayote(peeled, seeded, and cut into chunks)
- 1 small Ayote (squash)(peeled, seeded, and cut into chunks)
- 1 large Onion(quartered)
- 6 cloves Garlic cloves(smashed)
- 3 medium Tomatoes(quartered)
- 3 tablespoons Sour orange juice(or lime juice)
- 1 tablespoon Achiote (annatto)(for color)
- 1 bunch Fresh mint(tied together)
- to taste Salt
- to taste Black pepper
- 12 cups Water(or as needed)
👨🍳 Instructions
- 1
Clean the tripe thoroughly by rubbing it with sour orange juice and scraping it to remove any impurities. Rinse well and cut into 1-inch pieces. Clean the beef feet.
💡 Tip: Using sour orange juice helps to tenderize and clean the tripe. - 2
In a large pot, combine the cleaned tripe, beef feet, quartered onion, smashed garlic, quartered tomatoes, and achiote. Add enough water to cover the ingredients by at least 3 inches. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for at least 2.5 to 3 hours, or until the tripe is very tender.
💡 Tip: Skim off any foam or impurities that rise to the surface during the first hour of cooking. - 3
Once the tripe is tender, add the yuca, quequisques, and corn on the cob to the pot. Continue to simmer for about 20-30 minutes, or until the vegetables are tender.
- 4
Add the chilotes, chayote, ayote, shredded cabbage, and the bunch of mint. Cook for another 10-15 minutes, or until the vegetables are tender-crisp.
- 5
Season the soup with salt and pepper to taste. Remove the bunch of mint before serving.
💡 Tip: Adjust seasoning as needed. The soup should have a rich, savory flavor. - 6
Serve hot, with a squeeze of fresh sour orange or lime juice if desired.
💡 Tip: This soup is often served with a side of rice.
💡 Pro Tips
- ✓For a thicker soup, you can mash some of the cooked yuca or quequisques against the side of the pot and stir it back into the broth.
- ✓If you don't have sour oranges, regular limes are a good substitute for tenderizing and adding flavor.
- ✓The quality of the tripe is important; ensure it is well-cleaned before cooking.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include green bananas or plantains for added starch and flavor.
- A pinch of cumin can be added for extra depth of flavor.