Nicaraguan Sopa de Mondongo
The Quirky Foodster Team
Ingredients
- Beef tripe, cleaned and cut into pieces — 1 kg (2.2 lb)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Carrots, sliced — 2
- Potatoes, cubed — 2
- Chayote, cubed — 1
- Pumpkin, cubed — 150 g (5 oz)
- Achiote paste or paprika — 1 tbsp
- Water — 1.9 L (64 fl oz)
- Oregano — 1 tsp
- Salt and pepper — to taste
- Chopped coriander, to garnish
Method
- Place the cleaned tripe in a large pot with water and simmer for 2–2.5 hours until tender, skimming occasionally.
- Add the onion, garlic and achiote paste, and continue simmering for 20 minutes.
- Add the carrots, potato, chayote and pumpkin, and simmer for a further 20–25 minutes until the vegetables are tender.
- Season with oregano, salt and pepper.
- Garnish with chopped coriander before serving hot.
Introduction: A hearty tripe soup simmered with vegetables and warm spices, a rich, traditional Nicaraguan dish often reserved for weekend family meals.
Cultural Background: Sopa de mondongo showcases the Nicaraguan love of slow-cooked, resourceful cooking, transforming tripe into a deeply flavourful, satisfying soup often prepared for special weekend gatherings.
Tips: Clean the tripe thoroughly before cooking, as this affects both flavour and food safety. Simmer the tripe long enough to become properly tender before adding the vegetables.
Variations: Add a piece of corn on the cob for extra heartiness. Adjust the achiote quantity for a deeper colour and flavour.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over medium heat until warmed through.
FAQs:
Q: What is mondongo?
A: Beef tripe, the stomach lining of the cow, a traditional ingredient used in soups across many Latin American cuisines.
Q: How long does tripe need to cook?
A: It requires a long simmer, typically 2 hours or more, to become properly tender.
- Beef tripe, cleaned and cut into pieces — 1 kg (2.2 lb)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Carrots, sliced — 2
- Potatoes, cubed — 2
- Chayote, cubed — 1
- Pumpkin, cubed — 150 g (5 oz)
- Achiote paste or paprika — 1 tbsp
- Water — 1.9 L (64 fl oz)
- Oregano — 1 tsp
- Salt and pepper — to taste
- Chopped coriander, to garnish
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