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Dinner Meals Cooking Time : 2 hours 55 minutes Recipe Servings : 6 Recipe Dificult : easy 0.00

Sopa de Mondongo | Traditional Latin American Beef Tripe Soup

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Sopa de Mondongo is a traditional Latin American soup made with tender beef tripe slowly cooked in a flavourful broth with vegetables, herbs, and seasonings. Popular in countries such as Venezuela, Colombia, and other parts of Latin America, this comforting dish is appreciated for its rich taste and satisfying texture. Each country and family may have its own version, with different vegetables and seasonings.

This hearty soup commonly includes potatoes, carrots, cassava, pumpkin, corn, and bell peppers, creating a delicious combination of flavours and textures. Slow cooking allows the tripe to become tender while the vegetables add natural sweetness and depth to the broth. Served hot with fresh cilantro, lime, or bread, Sopa de Mondongo makes a filling meal for family gatherings and traditional lunches.

Cooking Method

Clean the Tripe: Rinse the beef tripe thoroughly under running water. Cut it into bite-sized pieces.
Cook the Tripe: Place the tripe in a large pot with water and bay leaves. Bring to a boil, then reduce the heat and simmer until tender, approximately 1½–2 hours. Add more water if needed.
Prepare the Seasoning: Heat vegetable oil in another pan. Add the onion, bell pepper, garlic, and tomatoes. Cook until softened and fragrant.
Season the Soup: Stir in cumin, oregano, black pepper, and salt.
Combine Ingredients: Add the cooked tripe and its broth to the seasoning mixture. Stir well.
Add Vegetables: Add carrots, potatoes, cassava, pumpkin, and corn. Simmer until all vegetables are tender.
Finish the Soup: Adjust the salt and seasoning. Stir in fresh cilantro and optional lime juice.
Serve: Serve hot in bowls with bread, rice, or lime wedges.