Sopa de Mondongo con Arroz
A hearty and flavorful soup made with tripe, vegetables, and rice, often considered a comforting and traditional Costa Rican dish. This version incorporates rice directly into the soup for a more substantial meal.
🧂 Ingredients
- 1 kg Beef tripe(cleaned and cut into small pieces)
- 3 liters Water
- 1 large Onion(chopped)
- 1 large Bell pepper(chopped)
- 4 cloves Garlic(minced)
- 2 Celery stalks(chopped)
- 2 Carrots(diced)
- 2 Potatoes(diced)
- 2 Corn on the cob(cut into pieces)
- 1/2 bunch Cilantro(chopped)
- 1 cup White rice
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
👨🍳 Instructions
- 1
Rinse the tripe thoroughly and place it in a large pot with enough water to cover. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours, or until tender. Drain and set aside the tripe. Reserve about 1 cup of the cooking liquid.
- 2
In the same pot, heat the vegetable oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté until softened, about 5-7 minutes.
- 3
Add the cooked tripe, chopped celery, diced carrots, diced potatoes, and corn pieces to the pot. Pour in the 3 liters of fresh water and the reserved tripe cooking liquid. Bring to a boil.
- 4
Reduce the heat to low, cover, and simmer for about 45 minutes, or until the vegetables are tender.
- 5
Stir in the white rice and chopped cilantro. Continue to simmer for another 15-20 minutes, or until the rice is cooked through and the soup has thickened slightly. Season with salt and black pepper to taste.
- 6
Serve hot, garnished with fresh cilantro if desired.
💡 Pro Tips
- ✓Ensure the tripe is very well cleaned before cooking.
- ✓For a richer flavor, you can add a bay leaf during the vegetable simmering stage.
- ✓Adjust the amount of rice to achieve your desired soup consistency.
🔄 Variations
- Add a splash of lime juice before serving for brightness.
- Some recipes include a small amount of ñame (yam) for added texture and flavor.