📝 About This Recipe
Sopa de Mondongo is a beloved, slow-cooked treasure found across Latin America, celebrated for its rich collagen-infused broth and tender honeycomb tripe. This version balances the deep, earthy flavors of offal with a vibrant array of tropical root vegetables and aromatic herbs. It is a labor of love that transforms humble ingredients into a sophisticated, velvety stew that is widely considered the ultimate comfort food and a legendary hangover cure.
🥗 Ingredients
The Tripe Preparation
- 2.5 pounds Honeycomb Tripe (thoroughly cleaned and cut into 1-inch bite-sized pieces)
- 3 pieces Lemons (halved, for cleaning the tripe)
- 1/2 cup White Vinegar (for the soaking process)
The Broth Base
- 10 cups Beef Stock (high quality or homemade)
- 1 piece Pork Trotter or Ham Hock (split, to add body and silkiness to the broth)
- 1 large Yellow Onion (finely diced)
- 6 pieces Garlic Cloves (minced)
- 1 large Bell Pepper (green or red, finely diced)
Vegetables and Aromatics
- 1 pound Yuca (Cassava) (peeled and cut into 1-inch chunks)
- 2 cups Kabocha Squash or Pumpkin (peeled and cubed)
- 2 medium Carrots (sliced into rounds)
- 2 ears Corn on the Cob (cut into 1-inch rounds)
- 1/2 cup Culantro or Cilantro (freshly chopped)
- 1 teaspoon Dried Oregano (preferably Mexican or Dominican)
- 1 tablespoon Achiote (Annatto) Oil or Powder (for a vibrant golden color)
👨🍳 Instructions
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1
Begin by cleaning the tripe meticulously. Scrub the pieces with the cut lemons and soak them in a bowl of cold water mixed with the white vinegar for 30 minutes. Rinse thoroughly under cold running water.
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2
Place the cleaned tripe in a large pot and cover with fresh water. Bring to a boil for 15 minutes, then drain and discard the water. This 'first boil' ensures a clean, pure flavor for the final soup.
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3
In a clean, large heavy-bottomed Dutch oven or stockpot, add the blanched tripe, the pork trotter (or ham hock), and the 10 cups of beef stock. Bring to a gentle boil.
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4
Reduce the heat to low, cover, and simmer. Let the tripe cook for about 2 to 2.5 hours, or until it is fork-tender. If using a pressure cooker, this step takes about 45 minutes.
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5
While the tripe simmers, prepare your 'sofrito'. Heat the achiote oil in a skillet over medium heat. Sauté the onions, bell peppers, and garlic until softened and aromatic, about 8 minutes.
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6
Once the tripe is tender, remove the pork trotter. You can pick off any meat and return it to the pot, discarding the bones and excess fat.
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7
Stir the prepared sofrito into the main pot along with the dried oregano and a generous pinch of salt and black pepper.
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8
Add the yuca, carrots, and corn rounds to the pot. These take longer to cook than the squash. Simmer for 15 minutes.
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9
Add the cubed pumpkin or squash. Continue to simmer for another 20 minutes. The squash will partially break down, naturally thickening the broth and giving it a beautiful orange hue.
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10
Taste the broth. Adjust seasoning with salt or a squeeze of lime juice if needed. The vegetables should be tender but not disintegrating.
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11
Stir in the fresh culantro or cilantro just before turning off the heat to preserve its bright, herbal essence.
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12
Let the soup rest for 10 minutes before serving; this allows the flavors to settle and the broth to reach its peak consistency.
💡 Chef's Tips
Don't rush the cleaning process; the vinegar and lemon soak is essential for a mild, pleasant flavor profile. If you prefer a thicker soup, mash a few pieces of the cooked yuca and pumpkin against the side of the pot and stir them back in. For an even deeper flavor, make the soup a day in advance; like all stews, it tastes even better the next day. If you can't find yuca, you can substitute with large chunks of boiling potatoes or taro root. Always use honeycomb tripe rather than smooth tripe, as the texture holds the broth much better.
🍽️ Serving Suggestions
Serve steaming hot in deep bowls with a side of fluffy white rice. Accompany with fresh avocado slices to add a creamy contrast to the savory broth. Provide extra lime wedges on the side for guests to brighten their own bowls. A side of spicy 'ají' or hot sauce is traditional for those who enjoy a kick. Pair with a cold, crisp lager or a refreshing glass of hibiscus tea (agua de jamaica).