Soups

Mondongo Hondureño

The Quirky Foodster Team

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Ingredients

1 kg (2.2 lb) beef tripe, cleaned and cut into strips
1 pig's trotter, halved
1 onion, chopped
2 cloves garlic, minced
2 carrots, sliced
1 chayote, cubed
1 ear of corn, cut into rounds
1 green plantain, sliced
2 tomatoes, chopped
1.5 liters (6 cups) water or beef stock
Salt and pepper to taste

Method

Simmer the tripe and trotter in water for 1.5-2 hours until tender, skimming foam as needed.
Add onion, garlic and tomato, and simmer a further 20 minutes.
Add carrots, chayote, corn and plantain, and continue cooking for 25-30 minutes until the vegetables are tender.
Season with salt and pepper and adjust the broth with water if needed.
Serve hot in deep bowls with rice on the side.

Introduction: A slow-simmered tripe soup found in home kitchens across Honduras, traditionally reserved for weekends when there is time to let the tripe tenderize for hours.

Cultural Background: A slow-simmered tripe soup found in home kitchens across Honduras, traditionally reserved for weekends when there is time to let the tripe tenderize for hours. Loaded with vegetables and a touch of coconut milk in some regions, it is considered a restorative, hearty dish for gathering extended family around the table.

Tips: Par-boil the tripe once and discard that water before the main simmer for a cleaner-tasting broth.

Variations: Some regions stir in a little coconut milk near the end for a richer, sweeter broth.

Storage: Refrigerate up to 3 days; flavor improves after a day of resting.

Reheating: Reheat on the stovetop over medium-low heat until piping hot throughout.

Nutrition: Approx. 380 kcal, 26 g protein, 18 g fat, 28 g carbohydrate per serving.

FAQs:

Q: How do I clean tripe properly?

A: Scrub thoroughly under running water, then blanch in boiling water for 5 minutes before your main cook to remove residual odor.

Q: Can I use a pressure cooker?

A: Yes, this cuts the tripe tenderizing time to about 45 minutes on high pressure.