Sopa de Mondongo (Colombian Tripe Soup) with Herbs and Vegetables

A hearty and flavorful Colombian tripe soup, known for its rich broth, tender tripe, and abundance of vegetables. This traditional soup is a comforting and satisfying meal.

Prep Time

30 minutes

Total Time

3 hours 30 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.71/serving

Season:

☀️ Summer

Meal Type:

Soup•Bread

Cuisine:

British

Mood:

Comfort Food•Healthy

Ingredients

Servings

2lbsBeef Tripe(Cleaned thoroughly)

£6.00

1lbPork Hock(Optional, for added richness)

£2.50

0.5lbChorizo(Colombian chorizo, coarsely chopped)

£3.00

4mediumYellow Potatoes(Peeled and cubed)

£1.00

1lbYuca (Cassava)(Peeled and cubed)

£3.50

2mediumGreen Plantains(Peeled and sliced)

£1.20

2mediumCarrots(Peeled and chopped)

£0.30

2stalksCelery(Chopped)

£0.50

1mediumOnion(Chopped)

£0.30

4clovesGarlic(Minced)

£0.20

8cupsChicken or Beef Broth

£2.00

1tspCumin(Ground)

£0.10

1tspAnnatto Powder (Achiote)(For color and flavor)

£0.25

to tasteSalt

to tasteBlack Pepper

0.3cupCilantro(Chopped, for garnish)

£0.50

2stalksGreen Onions(Chopped, for garnish)

£0.40

1Lime(Cut into wedges, for serving)

£0.50

Total Cost

£22.25

£3.71 per serving

Instructions

1.
**Prepare the Tripe:** Rinse the tripe thoroughly under cold water. Place it in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for about 1-1.5 hours, or until the tripe is tender. Drain and let cool slightly. Cut the tripe into 1-inch pieces.
2.
**Prepare the Pork Hock (Optional):** If using, place the pork hock in a separate pot, cover with water, and bring to a boil. Reduce heat and simmer for about 1 hour, or until tender. Remove the pork hock from the broth and set aside. Shred the meat from the bone and discard the bone. Reserve the broth.
3.
**Sauté the Aromatics:** In the large stockpot or Dutch oven, heat a little oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the onion is translucent, about 5-7 minutes.
4.
**Add Tripe, Chorizo, and Broth:** Add the chopped tripe, chorizo, and shredded pork hock (if using) to the pot. Cook for a few minutes, stirring occasionally, to brown the chorizo slightly.
5.
**Add Broth and Seasoning:** Pour in the chicken or beef broth and the reserved pork hock broth (if using). Add the cumin, annatto powder, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, to allow the flavors to meld.
6.
**Add Vegetables:** Add the potatoes, yuca, and green plantains to the soup. Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are tender.
7.
**Adjust Seasoning:** Taste the soup and adjust the seasoning with salt and pepper as needed.
8.
**Serve:** Ladle the Sopa de Mondongo into bowls. Garnish with fresh cilantro and green onions. Serve with lime wedges on the side.

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My Notes

Nutrition Information

Nutrition per serving (500g)

650 kcal / 2720 kJ

Carbs

40g

15% of RDA

Fat

35g

50% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

7 g

8% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Cleaning the tripe thoroughly is crucial to removing any unpleasant odors or flavors. Some prefer to soak the tripe in lemon juice or vinegar before cooking.

The longer the soup simmers, the richer and more flavorful the broth will become.

If you prefer a thicker soup, you can mash some of the potatoes before serving.

Adjust the amount of chorizo to your liking, depending on how spicy you want the soup to be.

Serve with white rice or arepas for a complete Colombian meal.

Cooking Equipment

Large Stockpot or Dutch Oven

Cutting Board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Cleaning the tripe thoroughly is crucial to removing any unpleasant odors or flavors. Some prefer to soak the tripe in lemon juice or vinegar before cooking.

The longer the soup simmers, the richer and more flavorful the broth will become.

If you prefer a thicker soup, you can mash some of the potatoes before serving.

Adjust the amount of chorizo to your liking, depending on how spicy you want the soup to be.

Serve with white rice or arepas for a complete Colombian meal.

Sopa de Mondongo (Colombian Tripe Soup) with Herbs and Vegetables

Ingredients

Instructions