Sopa de Mondongo

🧂 Ingredients

• 1 kg Beef tripe(Cleaned and prepared. Look for honeycomb tripe for best texture.)
• 2 liters Water or beef broth(For simmering the tripe and vegetables.)
• 1 large Yellow onion(Finely chopped.)
• 4-6 Garlic cloves(Minced.)
• 2 Bell peppers (any color)(Diced.)
• 2 medium Tomatoes(Diced.)
• 2 large Carrots(Peeled and diced.)
• 4 medium Potatoes(Peeled and cut into 1-inch cubes.)
• 2 ears Corn on the cob(Cut into 2-inch pieces (optional, but traditional).)
• 1 large bunch Cilantro(Half chopped for the soup, half for garnish.)
• to taste Salt
• to taste Black pepper
• 1 teaspoon Cumin
• 2 Bay leaves
• 2 tablespoons Vegetable oil or lard(For sautéing aromatics.)

👨‍🍳 Instructions

1. 1

   Prepare the Tripe: Rinse the tripe thoroughly under cold running water. If not already cleaned, scrub it well. Cut the tripe into bite-sized pieces, approximately 1-inch squares. Some prefer to blanch the tripe in boiling water for 10-15 minutes and then drain and rinse again to remove any residual odor, ensuring it's very clean.

   ⏱️ 30 minutes
2. 2

   Initial Simmering: Place the cleaned and cut tripe in a large, heavy-bottomed pot or Dutch oven. Cover with enough water or beef broth to fully submerge the tripe (about 2 liters). Add the bay leaves. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently for at least 2 hours, or until the tripe is becoming tender. Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering.

   ⏱️ 2 hours
3. 3

   Sauté Aromatics: While the tripe simmers, heat the vegetable oil or lard in a separate skillet over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the diced bell peppers and tomatoes, and cook for about 5 minutes until they begin to break down.

   ⏱️ 15 minutes
4. 4

   Combine and Continue Cooking: Add the sautéed onion, garlic, pepper, and tomato mixture to the pot with the tripe. Stir in the diced carrots, potatoes, corn pieces (if using), cumin, salt, and black pepper. Ensure all ingredients are submerged in the liquid; add more water or broth if necessary. Bring the soup back to a gentle simmer.

   ⏱️ 5 minutes
5. 5

   Final Simmering: Cover the pot and continue to simmer over low heat for another 1 hour to 1 hour 30 minutes, or until the potatoes and carrots are fork-tender and the tripe is very soft and yielding. The flavors should meld beautifully during this time.

   ⏱️ 1 hour 30 minutes
6. 6

   Finish and Serve: Stir in half of the chopped cilantro during the last 5 minutes of cooking. Taste and adjust seasoning with salt and pepper as needed. Ladle the hot Sopa de Mondongo into bowls. Garnish generously with the remaining fresh cilantro. Serve immediately, often accompanied by a side of ají picante (hot sauce) for those who like extra spice.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓Thorough cleaning of the tripe is paramount to avoid any unpleasant odors or tastes. Don't skip this step!
• ✓The long, slow cooking process is essential for tenderizing the tripe and developing the rich flavor of the soup.
• ✓This soup is often considered a delicious remedy for hangovers due to its hearty and savory nature.
• ✓For a deeper flavor, you can use a combination of water and good quality beef broth.
• ✓Adjust the amount of vegetables to your preference. Other root vegetables like yuca or ñame can also be added.

🔄 Variations

• Add other root vegetables like yuca, ñame, or sweet potatoes for a thicker, more substantial soup.
• Include a pinch of chili flakes or a diced jalapeño with the aromatics for a spicier version.
• Some recipes include pork feet or other meats for added richness.

🥗 Nutrition

Per serving