Sopa de Mondongo
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The Tale of Sopa de Mondongo
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Mondongo, a tripe soup, reflects the broader Spanish colonial tradition of offal cooking that spread throughout Latin America. Nicaragua's version is often slow-simmered with vegetables and citrus, and it's traditionally considered a restorative dish, sometimes credited with hangover-curing properties.
Ingredients
Scale:· 6 servings
- 1.5 kg beef tripe (mondongo), cleaned and cut into pieces
- 1 pig's foot, halved (optional, for richness)
- 2 corn cobs, cut into chunks
- 2 potatoes, cubed
- 2 carrots, sliced
- 1 small cabbage, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp achiote powder
- Lime wedges and cilantro, to serve
Instructions
- 1Clean the tripe thoroughly, boiling it briefly and discarding the first water to remove any strong odor.
- 2Place the cleaned tripe and pig's foot, if using, in a large pot with fresh water, onion, garlic and achiote powder.
- 3Bring to a boil, then reduce to a simmer and cook for about 2-2.5 hours until the tripe is tender.
- 4Add the corn cobs, potatoes and carrots, and simmer for another 25-30 minutes until the vegetables are tender.
- 5Add the chopped cabbage and cook for a final 10 minutes until just wilted.
- 6Season the broth with salt and pepper to taste.
- 7Ladle into bowls, ensuring each serving gets a good mix of tripe and vegetables.
- 8Serve hot with lime wedges, fresh cilantro and rice on the side.
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