Authentic and Hearty Mondongo Soup Recipe

Ingredients

  • 1 pound of Mondongo (tripe)
  • 2 liters of water
  • 1 tablespoon of salt
  • 1 tablespoon of oil
  • 2 cloves of garlic, minced
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 2 medium carrots, peeled and chopped
  • 2 stalks of celery, chopped
  • 1 can (14 ounces) of diced tomatoes
  • 1 teaspoon of oregano
  • 1 teaspoon of cumin
  • 1/2 cup of chopped fresh cilantro
  • 1 lime, cut into wedges
  • 1/2 cup of green peas
  • 2 medium potatoes, peeled and diced
  • 1 cup of chopped pumpkin

Steps and instructions

  1. Start by cleaning the Mondongo thoroughly under running water.
  2. Then, cut it into small pieces.
  3. Place the Mondongo in a large pot with 2 liters of water and 1 tablespoon of salt. Bring to a boil.
  4. Reduce the heat to medium and let it simmer for about 1 hour, or until the Mondongo is tender.
  5. In a separate pan, heat the oil over medium heat. Add the garlic, onions, bell pepper, carrots, and celery, and sauté until they are soft.
  6. Add the diced tomatoes, oregano, and cumin to the vegetables and stir well.
  7. Once the Mondongo is tender, add the sautéed vegetables to the pot.
  8. Add the potatoes, pumpkin, and green peas, and let it simmer for another 30 minutes, or until the vegetables are soft.
  9. Finally, add the cilantro and stir well.
  10. Serve the Mondongo hot, with lime wedges on the side for guests to squeeze over their soup.

Tools for making

  • Large Pot - Used to cook the Mondongo and vegetables.
  • Pan - Used to sauté the garlic, onions, bell pepper, carrots, and celery.
  • Knife - Used to cut the Mondongo into small pieces and chop the vegetables.
  • Cutting Board - Used as a surface for cutting the Mondongo and vegetables.
  • Measuring Spoon - Used to accurately measure the salt, oregano, and cumin.
  • Wooden Spoon - Used for stirring the Mondongo and vegetables while cooking.
  • Ladle - Used for serving the Mondongo into bowls.
  • Citrus Squeezer - Used to squeeze the lime wedges over the soup.

Recipe variations

  • Use beef or pork instead of Mondongo for a different variation.
  • Add spicy peppers such as jalapenos or habaneros for a spicier flavor.
  • Include other vegetables such as corn, zucchini, or peas.
  • Experiment with different herbs and spices like paprika, bay leaves, or thyme.
  • Try adding a splash of vinegar or Worcestershire sauce for an extra tangy taste.
  • For a heartier version, add cooked beans such as kidney beans or black beans.
  • Make it a seafood stew by substituting the Mondongo with shrimp, fish, or a mix of seafood.
  • Add a touch of coconut milk or coconut cream for a creamy twist.
  • For a vegetarian or vegan version, omit the meat and use vegetable broth instead of water.
  • Customize the seasoning to your taste by adding additional spices like garlic powder, onion powder, or chili powder.

Recipe overview

Mondongo, a traditional Latin American dish that's particularly popular in Puerto Rico, is a hearty and flavorful soup made with tripe (or cow's stomach) and a medley of vegetables. This recipe will guide you through the process of preparing Mondongo from scratch, including how to properly clean and prepare the tripe, and how to create a rich, flavorful broth with vegetables and spices. Expect a bit of cooking time, as the tripe needs to simmer until tender. The result is a comforting and satisfying dish that's perfect for cold weather or anytime you want a filling meal. A squeeze of fresh lime juice adds a zesty finishing touch. Whether you're already a fan of tripe or are trying it for the first time, Mondongo is a delightful culinary adventure.

Common questions

  1. Can I use pre-cooked Mondongo instead of raw? No, this recipe calls for raw Mondongo (tripe) which will be cooked during the preparation process.
  2. Can I substitute any of the vegetables? Yes, you can customize the vegetable selection based on your preference. However, keep in mind that traditional Mondongo typically includes onions, bell peppers, carrots, and celery.
  3. Can I omit the cilantro? Yes, if you're not a fan of cilantro, you can omit it from the recipe. It won't significantly alter the overall taste of the dish.
  4. Can I use dried herbs instead of fresh? While fresh herbs like cilantro provide the best flavor, you can substitute dried herbs if you don't have fresh ones available. However, the quantity should be reduced as dried herbs are more concentrated.
  5. How long does it take for the Mondongo to become tender? Typically, it takes about 1 hour of simmering for the Mondongo (tripe) to become tender. However, the cooking time may vary depending on the quality and freshness of the Mondongo.
  6. Can I make Mondongo in advance? Yes, you can make Mondongo in advance. In fact, the flavors often develop and improve if the soup is allowed to sit for a few hours or overnight. Just make sure to reheat it thoroughly before serving.

Serving dishes and utensils

  • Large Pot - Needed to cook the Mondongo and vegetables.
  • Pan - Used to sauté the garlic, onions, bell pepper, carrots, and celery.
  • Knife - To cut the Mondongo into small pieces and chop the vegetables.
  • Cutting Board - Needed for chopping the vegetables and preparing the Mondongo.
  • Ladle - To serve the Mondongo soup into bowls.
  • Serving Bowls - Used to serve the Mondongo soup.
  • Lime Wedges - Served on the side for guests to squeeze over their soup.

Origin stories

Mondongo, a traditional soup from Latin America, carries a rich history that spans across several countries. Its name derives from the Andalusian word "mundongo," which means "world," symbolizing the union of several ingredients from various origins. It is typically prepared with the stomach of cows, pigs, or sheep and is popular in countries like Colombia, Dominican Republic, and Argentina. Each country has its own variation, but they all share the comforting warmth of this hearty soup. In Puerto Rico, this dish took on a unique cultural importance as it became a symbol of resistance during the Spanish colonization. The Spanish colonizers would typically consume the premium cuts of meat, leaving the offal, like tripe, for the enslaved and lower-income individuals. Over the years, these communities turned this humble ingredient into a flavorful delicacy, symbolizing resilience and creativity in the face of adversity.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.