Tripe Soup (Soupa de Mondongo)

Tripe Soup (Soupa de Mondongo)
Tripe Soup (Soupa de Mondongo)
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.
  • Preparing Time: 1 hour and 30 minutes
  • Total Time: 10 hours
  • Served Person: 10
soup tripe latin honduran mondongo sopa white meat free tree nut free nut free gluten free contains red meat shellfish free dairy free
  • 1 salt and pepper to taste
  • 0.5 bunch celery brunoise (apio)
  • 2 carrots depending on size(zanaoria), brunoise
  • 3 medium white or yellow brunoise
  • 2 green plantains bias cut(platano verde)
  • 0.5 cabbage shredded (repollo)
  • 3 whole ajo
  • 2 cans brunoise (tomate) use other but quantity depends on size
  • 1 small squash (ayote), brunoise
  • 5 red potatoes (papas), brunoise
  • 1 bunch culantro chiffonade
  • 1 bunch parsley finely chopped (perejil)
  • 1 can coconut milk (leche de coco)
  • 2 tablespoon corn oil
  • 3 bay leaves (ojas de laurel)
  • 5 cloves (clavos de olor)
  • 1 package beef consume may add more, however, more concentrated than stock; be careful.
  • 3 lbs tripe big chunks (mondongo)
  • optional ingredient:
  • 3 red chiles ( for spicy flavor)
  • cooked white rice or brown rice (healthier)
  • Carbohydrate 38.310766656588 g
  • Cholesterol 166.01480742 mg
  • Fat 34.1119607242691 g
  • Fiber 6.03230344728908 g
  • Protein 21.4036198493316 g
  • Saturated Fat 13.2324891493379 g
  • Serving Size 1 1 Serving (439g)
  • Sodium 207.211408683849 mg
  • Sugar 32.2784632092989 g
  • Trans Fat 2.70068486979045 g
  • Calories 524 calories

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!!!

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