Colombian Mondongo Recipe

Ingredients

• 454 g (1 lb)beef tripe, cut into small pieces
• Juice of 1lime
• 1.25 ml (1/4 tsp)bicarbonate of soda
• 680 g (1 1/2 lb)pork, cut into small pieces
• 3Colombian chorizos, sliced (optional)
• 1tomato, chopped
• 2spring onions, chopped
• 60 ml (1/4 cup)white onion, chopped
• 4 smallpotatoes, diced
• 454 g (1 lb)yuca, diced
• To tastesalt and pepper
• 2.5 ml (1/2 tsp)ground cumin
• 1.25 ml (1/4 tsp)achiote
• 15 g (1/3 cup)fresh coriander
• 1garlic clove, chopped
• As neededwater
• To garnishadditional fresh coriander
• To servelime wedges
• To servewhite rice
• To serveavocado
• To servebanana
• To servehot sauce (ají)

Instructions

1. 1

   Clean the tripe

   Rinse the tripe with warm water and rub it with the lime juice. Put it in a large pot with the bicarbonate of soda and enough water to cover it by about 5 cm (2 inches).

2. 2

   Cook until tender

   Bring the pot to the boil, then lower the heat and simmer until the tripe is very tender, about 1 1/2 to 2 hours, or 45 minutes in a pressure cooker. Drain the tripe and discard the cooking water.

3. 3

   Combine the meats

   Put the cooked tripe in a large pot with the pork, chorizos, tomato, spring onions, white onion, garlic, cumin and achiote. Add enough water to cover the ingredients.

4. 4

   Simmer the soup

   Bring the pot to the boil, then turn the heat to low and simmer gently for about 45 minutes. Add the yuca, coriander and potatoes, then cook for a further 30 minutes.

5. 5

   Serve the mondongo

   Ladle the soup into bowls and garnish with extra fresh coriander and lime wedges. Serve with white rice, avocado, banana and hot sauce on the side.

What is mondongo?

Mondongo is a hearty tripe soup found in several Latin American cuisines. This Colombian version pairs beef tripe with pork, root vegetables and aromatics, and may also include chorizo.

The dish is especially associated with home cooking in Colombia’s Andean region. Its two-stage cooking gives the tripe time to become tender before the vegetables join the broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 865 calories, 49g protein, 81g carbs, 38g fat.

The pork, tripe and optional chorizo provide most of the protein and fat, while yuca and potatoes contribute much of the carbohydrate. Serve with plenty of the soup’s vegetables and choose a modest portion of rice if you want to balance the plate.

Cleaning and tenderising the tripe

Lime rinse: rubbing the tripe with lime juice after washing is the first preparation step in this recipe. Cut it into small pieces so it is ready to cook evenly.

Long simmer: the tripe cooks separately with bicarbonate of soda until very tender, then its cooking water is discarded. Allow the full stated time unless using a pressure cooker.

Build the soup in stages

Meat base: the cooked tripe goes back into a pot with pork, optional chorizo, tomato, onions, garlic and spices. Cover the ingredients with water before simmering.

Vegetables later: yuca, potatoes and coriander go in after the meat has simmered for about 45 minutes. This gives the root vegetables a shorter cooking window and helps them keep their shape.

Check the texture

Tender tripe: it should be very tender after its first cooking stage, rather than chewy. If it still resists a fork, continue simmering before moving on.

Root vegetables: check the yuca and potatoes near the end of their 30-minute cook. They should be tender when pierced, without disintegrating into the broth.

Make the cooking time work

Plan ahead: the tripe needs 1 1/2 to 2 hours on the hob before the soup’s later simmer and vegetable stage. The recipe’s total time is 200 minutes, so allow a generous window.

Pressure cooker: the method gives about 45 minutes for the tripe in a pressure cooker. Drain it after cooking, then continue with the remaining ingredients in a pot as directed.

Choose the accompaniments

Rice and sides: serve the soup with white rice, avocado and banana, as suggested in the recipe. These make the bowls into a more substantial meal.

Fresh finish: extra coriander and lime wedges bring a bright contrast to the rich broth. Put hot sauce on the side so everyone can adjust the heat.

Recipe notes & tips

• Cut the tripe and pork into similarly sized pieces for easier serving.
• Keep the first tripe simmer gentle rather than letting the pot boil hard.
• Drain and discard the tripe’s first cooking water before assembling the soup.
• Add water only to cover the ingredients, as specified in the method.
• Check both the yuca and potatoes for tenderness before serving.
• Set lime wedges and hot sauce on the table for individual seasoning.

Variations

• Leave out chorizo: omit it for a version without the optional sausage.
• Adjust the heat: serve extra ají alongside the soup for those who want more spice.
• Add more lime: offer extra wedges for a sharper finish at the table.
• Change the sides: serve the soup with the listed rice, avocado and banana in portions that suit the meal.

Common mistakes to avoid

• Rushing the tripe: it can remain chewy; simmer until very tender before draining.
• Keeping the first cooking water: drain the tripe and discard that water before starting the soup.
• Adding vegetables too early: wait until the meat has simmered for about 45 minutes before adding the yuca, coriander and potatoes.
• Boiling hard: reduce the heat after the soup comes to the boil and let it simmer slowly.
• Skipping the final tenderness check: test the root vegetables near the end of their 30-minute cooking time.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until steaming hot throughout, adding a little water if the soup has thickened.

Frequently asked questions