Soups
Mondongo Colombiano
Ingredients
- - Beef tripe, cleaned and cubed — 800 g (1.75 lb)
- - Pork hock or ribs — 400 g (14 oz)
- - Potatoes, peeled and cubed — 400 g (14 oz)
- - Yuca, peeled and cubed — 300 g (10.5 oz)
- - Carrot, diced — 2
- - Tomato, diced — 2
- - Onion, diced — 1
- - Garlic cloves, minced — 3
- - Ground cumin — 1 tsp
- - Water — 2.5 l (10 cups)
Method
- Rinse and clean the tripe thoroughly, then parboil it in fresh water for 15 minutes; drain and discard this water.
- In a large pot, combine the parboiled tripe, pork hock and fresh water, and simmer 1.5-2 hours until the tripe is tender.
- In a separate pan, sauté the onion, garlic and tomato to make a sofrito base, then stir this into the pot.
- Add the potato, yuca and carrot, and simmer a further 25-30 minutes until the vegetables are tender and the broth has thickened.
- Season with cumin and salt to taste.
- Serve hot with white rice, sliced avocado, chopped scallion and a wedge of lime.
Introduction: Mondongo is a rich tripe soup thickened with root vegetables and enlivened with a wedge of lime and fresh herbs at the table.
Cultural Background: Mondongo is a rich tripe soup thickened with root vegetables and enlivened with a wedge of lime and fresh herbs at the table. It has roots in Spanish tripe stew traditions, adapted in Colombia's interior with local potatoes and yuca, and is a beloved weekend dish believed by many to be restorative after a long night.
Tips: Cleaning and parboiling the tripe thoroughly is essential — skipping this step leaves the broth with an unpleasant odour.
Variations: Some regional versions add chickpeas or capers; Antioquia-style mondongo tends to be thicker and more stew-like than coastal versions. Not authentically appropriate given tripe is the defining ingredient of the dish; no forced conversion is offered.
Storage: Refrigerate for up to 3 days in an airtight container; freezes well for up to 2 months.
Reheating: Reheat gently over low-medium heat on the stovetop, stirring occasionally, adding water as needed to loosen the broth.
Nutrition: Per serving (approx.): 410 kcal, 26g protein, 38g carbohydrate, 18g fat, 4g fibre.
FAQs
Q: How do I get rid of the tripe's strong smell?
A: Thorough rinsing and a full parboil-and-discard step before the main cook removes most of the odour.
Q: Can I use a pressure cooker?
A: Yes, a pressure cooker cuts the tripe cooking time to about 35-40 minutes.