Join us!  Sign in   
Tripe Soup (Soupa de Mondongo)
Tripe Soup (Soupa de Mondongo) photo by Miggymyster Give a medal for this photo Add photo

Tripe Soup (Soupa de Mondongo)

Recipes »  Soups, Stews and Chili  »  Vegetable

This is a Traditional Central American soup of Honduras. Although tripe might be difficult to cook due to sanitation (must be cleaned well), taste/ flavor(rough taste, sour flavor if not cooked properly), long cooking time, etc. I believe if cooked the correct way this dish brings the true goodness of the tripe. Just Like Chicken! This recipe is a perfect example on how something like tripe (stomach lining) can be changed and made tasty. Side note: Although I might post the recipe in cooking “cuts”; rough chops is the traditional way.

 "This soup is universal. Tzorba in Romania, Taki in Poland. It exist in Asia and Africa as well. Almost in 40 countries. 40 different names" - Kasza

Yield: 10 Ready in 10 hours

Cuisine: honduranMain Ingredient: tripe

(4.5, 2) 100% would make again (reviews)

Favorite favorite of 12 people 6 people Try Soon want to try


Servings          
Original recipe makes 10
0.5 bunchCelery; Brunoise (Apio)
2 Carrots; depending on size(zanaoria), Brunoise
3 mediumwhite or yellow Brunoise
2 Green Plantains; bias cut(platano verde)
0.5 Cabbage; shredded (Repollo)
3 wholeAjo
2 cansbrunoise (tomate); use other but quantity depends on size
1 smallSquash; (ayote), Brunoise
5 Red Potatoes; (papas), Brunoise
1 bunchCulantro; Chiffonade
1 bunchparsley; finely chopped (perejil)
1 canCoconut milk; (leche de coco)
2 tablespoonCorn oil
3 bay leaves; (ojas de laurel)
5 cloves; (clavos de olor)
1 packageBeef consume; may add more, however, more concentrated than stock; be careful.
3 lbstripe; big chunks (mondongo)
1 salt and pepper; to taste
Optional ingredient:
3 Red chiles; ( for spicy flavor)
Cooked white rice or brown rice; (healthier)

Tripe Soup (Soupa de Mondongo) Preparation

1. Heat a large pot and add corn oil. On medium high.

2. Add garlic, cloves, bay leaves, and tripe. Sautee for a couple of minutes (may add the optional red chiles for spiciness).

3. Add water, bring to a boil and let simmer (covered) till tender. Aprox. 5- 8 hours

4. When tender remove tripe from soup, either cut into Julienne strips or manageable chunks smaller than a spoon size. Re-add to the tripe to the soup when strained.

5. Strain soup of the garlic, cloves, and, bay leaves.

6. Add all vegetables and herbs: celery, carrots, onions, plantains, cabbage, tomato, squash, potatoes, culantro, parsley, and the coconut milk. taste for seasonings.(remain in simmering)

7. Cook until vegetables are tender. Aprox. 30 minutes. Taste again before serving.

8. Serve in bowl aside with a quarter lime and the optional cooked white or brown rice.

Enjoy!!!

Link to another BigOven recipe

Add a link to another recipe! What would you serve with this?

Add photo of this recipe...

  • Tripe Soup (Soupa de Mondongo) photo by Miggymyster Miggymyster

    • Calories Per Serving: 524
    Want detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!
    Date My private notes
    Add notes with BigOven Pro!

    Tripe Soup (Soupa de Mondongo) Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    This soup is universal. Tzorba in Romania, Taki in Poland. It exist in Asia and Africa as well. Almost in 40 countries. 40 different names
    1 years, 7 months, 4 weeks, 1 days, 4 hours, 51 minutes ago
    Remeber: please make sure that the tripe is cleaned properly.

    terms:
    Brunoise - 1/8*1/8*1/8
    Julienne - 1/8*1/8* 2- 2 1/2in
    Chiffonade - stacked leaves(in this case), rolled and cut thinly at a bias. [I posted this recipe.]
    3 years, 6 months, 2 days, 23 hours, 43 minutes ago

    Tags

    1. Soup
    2. tripe
    3. latin
    4. honduran
    5. mondongo
    6. sopa

    Blogger? Grab a link to this recipe


    Link type:     

    Want a link to this recipe? Just copy the text below and paste it into your blog:


    here's how it will appear in your blog:

    ×

    Print, send, share this recipe



    Hi there! Please sign in first.

    BigOven needs to know who you are, so you can take your recipes anywhere via your smartphone or tablet.

    Not yet a BigOven member? Join us, save time and money!

    ×

    Ready? Let's get cooking.