Mondongo (Mondongo)
Overview
Mondongo is a tripe soup made in many Latin American and Caribbean countries, and in Colombia it is a classic Sunday dish. Beef tripe is cleaned with lime and simmered until tender, then cooked with pork, chorizo, potatoes, cassava, carrot, peas and a sofrito of onion, tomato, garlic and cumin. Plenty of fresh coriander is added at the end. It is served with rice, avocado, banana and ají on the side. The soup is rich and hearty, and many families have their own version passed down through generations.
Pictures
History
Mondongo came to the Americas with Spanish and other European cooks, who made similar tripe dishes at home. In each country it took on local ingredients, and versions are found in Venezuela, Puerto Rico, Panama and elsewhere. In Colombia it is especially loved in Antioquia and the coffee region. Recipes and side dishes vary by region, and some families start preparing the tripe the day before the meal.
Main ingredients
Beef tripe, pork, potatoes, cassava, carrot, coriander. The soup is built on tripe and pork broth and is usually served hot. Diet: contains meat; usually gluten-free.
Recipe outline serves 4 · ~210 min
Ingredients
- 1 kg beef tripe, cleaned with lime
- 300 g pork, 1 chorizo
- 3 potatoes, 300 g cassava, 1 carrot
- 1 onion, 2 tomatoes, 2 garlic cloves
- 1 tsp cumin
- coriander, ají
Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Boil the tripe for about 2 hours until tender, then cut it up.
- Fry the onion, tomato, garlic and cumin and add to the tripe broth with the pork and chorizo.
- Add potatoes, cassava and carrot and cook for 30 minutes.
- Season, add coriander and serve with rice and avocado.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.