Tripe Soup (Soupa de Mondongo)
This is a Traditional Central American soup of Honduras. Although tripe might be difficult to cook due to sanitation (must be cleaned well), taste/ flavor (rough taste, sour flavor if not cooked properly), long cooking time, etc. I believe if cooked the correct way this dish brings the true goodness of the tripe. Just Like Chicken! This recipe is a perfect example of how something like tripe (stomach lining) can be changed and made tasty. Although I might post the recipe in cooking “cuts”; rough chops is the traditional way.
This is a Traditional Central American soup of Honduras. Although tripe might be difficult to cook due to sanitation (must be cleaned well), taste/ flavor (rough taste, sour flavor if not cooked properly), long cooking time, etc. I believe if cooked the correct way this dish brings the true goodness of the tripe. Just Like Chicken! This recipe is a perfect example of how something like tripe (stomach lining) can be changed and made tasty. Although I might post the recipe in cooking “cuts”; rough chops is the traditional way.
- 1 salt and pepper to taste
- 0.5 bunch celery brunoise (apio)
- 2 carrots depending on size(zanaoria), brunoise
- 3 medium white or yellow brunoise
- 2 green plantains bias cut(platano verde)
- 0.5 cabbage shredded (repollo)
- 3 whole ajo
- 2 cans brunoise (tomate) use other but quantity depends on size
- 1 small squash (ayote), brunoise
- 5 red potatoes (papas), brunoise
- 1 bunch culantro chiffonade
- 1 bunch parsley finely chopped (perejil)
- 1 can coconut milk (leche de coco)
- 2 tablespoon corn oil
- 3 bay leaves (ojas de laurel)
- 5 cloves (clavos de olor)
- 1 package beef consume may add more, however, more concentrated than stock; be careful.
- 3 lbs tripe big chunks (mondongo)
- optional ingredient:
- 3 red chiles ( for spicy flavor)
- cooked white rice or brown rice (healthier)
- Carbohydrate 38.310766656588 g
- Cholesterol 166.01480742 mg
- Fat 34.1119607242691 g
- Fiber 6.03230344728908 g
- Protein 21.4036198493316 g
- Saturated Fat 13.2324891493379 g
- Serving Size 1 1 Serving (439g)
- Sodium 207.211408683849 mg
- Sugar 32.2784632092989 g
- Trans Fat 2.70068486979045 g
- Calories 524 calories
Step-by-step
- Heat a large pot and add corn oil. On medium high.
- Add garlic, cloves, bay leaves, and tripe. Sautee for a couple of minutes (may add the optional red chiles for spiciness).
- Add water, bring to a boil and let simmer (covered) till tender. Aprox. 5- 8 hours
- When tender remove tripe from soup, either cut into Julienne strips or manageable chunks smaller than a spoon size. Re-add to the tripe to the soup when strained.
- Strain soup of the garlic, cloves, and, bay leaves.
- Add all vegetables and herbs: celery, carrots, onions, plantains, cabbage, tomato, squash, potatoes, culantro, parsley, and the coconut milk. taste for seasonings.(remain in simmering)
- Cook until vegetables are tender. Aprox. 30 minutes. Taste again before serving.
- Serve in bowl aside with a quarter lime and the optional cooked white or brown rice.
How should a bowl of rich, slow-cooked tripe soup be balanced on the table without overwhelming its deep, gelatinous body? When a broth cooks for up to eight hours with coconut milk, beef consomme, and whole spices, it demands accompaniments that can cut through the heavy fats while matching its substantial heft.
- Serve steaming hot bowls alongside bowls of plain white or brown rice, which absorb the aromatic broth and provide a neutral starch counterweight to the earthy offal.
- Provide quarters of fresh lime on the side, instructing diners to squeeze the acidic juice directly into their bowls just before eating to brighten the heavy fats extracted from the stomach lining.
- Keep fresh culantro and parsley available for dusting over the surface right at the table to inject a punch of volatile green herbal aromatics that fade during the multi-hour simmer.
- Adapt the bulk of the vegetable garnish by swapping out root vegetables like potatoes and squash for lighter green squashes if lower carbohydrate profiles are required.
Temperature control dictates the final texture of the dish. Letting the soup drop below 140 degrees Fahrenheit will cause the rendered fats and coconut milk solids to congeal unpleasantly along the rim of the bowl.
