Argentine Sopa de Mondongo
The Quirky Foodster Team
Ingredients
- Beef tripe (mondongo), cleaned and cut into strips — 800 g (1.75 lb)
- Onion, chopped — 1
- Garlic cloves, chopped — 2
- Carrots, diced — 2
- Potatoes, diced — 2
- Leek, sliced — 1
- Canned chopped tomatoes — 400 g (14 oz)
- Bay leaves — 2
- Water or beef stock — 1.5 L (6 cups)
- Salt and pepper, — to taste
- Chopped parsley, to garnish
Method
- Simmer the cleaned tripe in fresh water for 5 minutes, drain and rinse (this removes residual odour).
- In a large pot, sauté onion, garlic and leek until softened.
- Add the tripe, tomatoes, bay leaves and stock. Simmer covered for 2-2.5 hours (or pressure-cook 45 minutes) until the tripe is tender.
- Add carrots and potatoes in the last 25 minutes of cooking.
- Season with salt and pepper, remove bay leaves, and serve hot, garnished with parsley.
Introduction: A hearty tripe and vegetable soup with Spanish and Italian roots, mondongo soup has long been a nose-to-tail dish that stretches inexpensive cuts into a filling, warming meal, traditionally served on cold days in rural households and small-town fondas.
Cultural Background: A hearty tripe and vegetable soup with Spanish and Italian roots, mondongo soup has long been a nose-to-tail dish that stretches inexpensive cuts into a filling, warming meal, traditionally served on cold days in rural households and small-town fondas.
Tips: A pressure cooker cuts the cooking time dramatically while keeping the tripe tender. Pre-boiling and rinsing the tripe is key to a clean-tasting soup.
Variations: Add a spoonful of white beans for extra heartiness, common in Cuyo-region versions.
Vegetarian/Vegan: Vegetarian: Not authentically appropriate to convert, as the dish’s identity centres on tripe; no vegetarian version offered. Vegan: Not authentically appropriate to convert.
Storage: Refrigerate up to 3 days; freezes well for up to 3 months.
Reheating: Reheat gently on the stovetop over medium-low heat until piping hot throughout.
Nutrition: Per serving: 310 kcal, 22 g protein, 12 g fat, 26 g carbohydrate, 4 g fibre.
FAQs:
Q: How do I remove the smell from tripe before cooking?
A: Blanch it in boiling water for a few minutes, drain, and rinse well; some cooks also add a splash of vinegar to the blanching water.
- Beef tripe (mondongo), cleaned and cut into strips — 800 g (1.75 lb)
- Onion, chopped — 1
- Garlic cloves, chopped — 2
- Carrots, diced — 2
- Potatoes, diced — 2
- Leek, sliced — 1
- Canned chopped tomatoes — 400 g (14 oz)
- Bay leaves — 2
- Water or beef stock — 1.5 L (6 cups)
- Salt and pepper, — to taste
- Chopped parsley, to garnish
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