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Sopa de Mondongo de Res
A hearty and flavorful beef tripe soup, a comforting staple in Honduran cuisine, distinct from its pork-based counterpart. This version emphasizes the rich flavors of beef tripe simmered with vegetables and aromatic spices.
🧂 食材
- 1 kg Beef tripe(cleaned and cut into 1-inch pieces)
- 500 g Beef shank or oxtail(for broth)
- 4 liters Water
- 1 large Onion(chopped)
- 1 medium Bell pepper(chopped)
- 3 medium Tomatoes(chopped)
- 4 cloves Garlic cloves(minced)
- 2 ears Corn on the cob(cut into 2-inch pieces)
- 3 medium Potatoes(peeled and cubed)
- 2 medium Carrots(peeled and sliced)
- 1/2 bunch Cilantro(chopped)
- to taste Salt
- to taste Black pepper
- 1 tsp Cumin
- 2 tbsp Lime juice
👨🍳 步驟
- 1
Rinse the beef tripe thoroughly under cold water. Place the tripe and beef shank/oxtail in a large pot with 4 liters of water. Bring to a boil, then reduce heat, cover, and simmer for at least 2 hours, or until the tripe is tender.
💡 專業提示: Skim off any impurities that rise to the surface during the first 30 minutes of simmering. - 2
Remove the beef shank/oxtail from the pot. Once cool enough to handle, shred the meat and discard bones. Return the shredded meat to the pot with the tripe.
- 3
Add the chopped onion, bell pepper, tomatoes, and minced garlic to the pot. Stir well and continue to simmer for another 30 minutes, allowing the flavors to meld.
- 4
Add the corn pieces, cubed potatoes, and sliced carrots to the soup. Season with salt, black pepper, and cumin. Continue to simmer until the vegetables are tender, about 20-25 minutes.
- 5
Stir in the chopped cilantro and lime juice. Taste and adjust seasoning as needed. Serve hot.
💡 專業提示: Serve with lime wedges and your favorite hot sauce on the side.
💡 專業提示
- ✓Ensure the tripe is very well cleaned before cooking.
- ✓The longer the tripe simmers, the more tender it will become.
- ✓This soup is even better the next day as the flavors deepen.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add other root vegetables like yuca or plantains.
- For a spicier soup, add a chopped jalapeño or a pinch of red pepper flakes.