Sopa de Mondongo (Tripe Soup)

  • Total time - 3 - 4 hours (most of the time is tripe cooking)
  • Active preparation - 45 minutes
  • Servings: 6
  • Country: Honduras
A rich yellow-red soup with large pieces of tripe, corn, yuca, and green plantain, topped with cilantro.

This soup requires patience. The tripe must be thoroughly cleaned (traditionally with sour orange or vinegar) and cooked for a very long time (often in a pressure cooker) – until it is extremely tender.

The broth is dark and rich due to slow cooking and a mix of spices, vegetables, and often added Achiote (Annatto) for a distinctive yellow-red color.

The soup is a complete meal, combining protein and a variety of Caribbean root vegetables (starches).

Ingredients

I. For Cooking the Mondongo (Tripe)

  • 1.5 kg Beef Tripe (panza), thoroughly cleaned and cut into pieces
  • 0.5 kg Beef foot/joint (optional, for richer broth)
  • 1 sufficient amount Water
  • 1 for boiling Onion, garlic, bay leaf, salt

II. Vegetables (Verdura)

  • 500 g Yuca (Cassava), peeled and cut into medium chunks
  • 2 ears Corn (Elote), cut into 3 cm rounds
  • 2 pcs Green Plantain, peeled and cut into thick rounds
  • 1 to taste Potatoes/Sweet potatoes (Camote), carrots, pataste (chayote)
  • 0.5 small head Cabbage (Repollo), cut into large pieces

III. Seasoning and Flavoring

  • 1 tsp Achiote paste/powder (Annatto, for color and flavor)
  • 2 3 Tbsp Beef consommé (powder) or bouillon
  • 1 as needed Tomato Sauce/Sofrito (onion, tomato, bell pepper, cilantro), optional
  • 1 to taste Lime juice and fresh cilantro (for serving)

Instructions

Step 1: Preparing and Cooking the Mondongo

Thoroughly clean the Mondongo (tripe) (e.g., using vinegar/lime juice and thorough rinsing) and cut into small squares (about 3x3 cm).

Place the tripe in a large pot (ideally a pressure cooker) with enough water to cover. Add 1/2 onion, 4 cloves of garlic, a bay leaf, and salt. Cook until the tripe is very tender (3-4 hours in a regular pot, 1-2 hours in a pressure cooker).

Remove the tripe, cut it into pieces (if not already), and strain the broth. Discard the cooked onion and garlic.

Step 2: Preparing the Sofrito (Base)

In a small skillet, prepare the sofrito: Sauté the other half of the chopped onion, bell pepper, tomato, achiote, and 1 Tbsp of bouillon in oil. Cook for 5 minutes until the flavors meld. Pour this mixture (sometimes blended) into the strained broth.

Add the tender tripe pieces to the soup broth and bring to a boil. If using coconut milk (coastal style), add it at this step.

Step 3: Adding the Vegetables

Add the hard vegetables: yuca, carrots, and corn. Cook for approximately 15 minutes until they begin to soften.

Then add the softer vegetables and starches: potatoes/sweet potatoes, pataste, and green plantain. Continue cooking until all vegetables are tender (about 10-15 minutes).

Finally, add the cabbage and cook only briefly until it softens but still retains its shape.

Step 4: Finishing and Serving

Taste and adjust seasoning with salt, pepper, or additional bouillon as needed. Stir in chopped fresh cilantro.

Serve the soup hot. It is traditionally served with white rice (added directly to the soup or served separately), slices of avocado, and tortillas.