Venezuelan Sopa de Mondongo Recipe
Sopa de Mondongo is a traditional Venezuelan soup made with beef tripe, a type of offal from the cow's stomach, combined with vegetables and spices. It is typically served with crusty bread or arepas for dipping into the flavorful broth.
Ingredients
- 1 lb Beef tripe (cleaned and sliced)
- 8 cups Water
- 1 Onion (chopped)
- 1 Bell pepper (chopped)
- 3 cloves Garlic (minced)
- 2 Tomatoes (chopped)
- 2 Carrots (sliced)
- 2 Potatoes (cubed)
- ¼ cup Cilantro
- Salt – to taste
- Black pepper – to taste
- 1 tsp Cumin
- 1 tsp Paprika
- 2 Bay leaves
- 2 tbsp Olive oil
Instructions
- In a large pot, bring the water to a boil. Add the sliced tripe and cook for about 10 minutes, then drain and set aside.
- In the same pot, heat the olive oil over medium heat.
- Add the chopped onion, bell pepper, and minced garlic, and sauté until softened.
- Next, add the chopped tomatoes, sliced carrots, and cubed potatoes to the pot.
- Stir in the cooked tripe, chopped cilantro, bay leaves, salt, black pepper, cumin, and paprika.
- Pour in the water, making sure all ingredients are submerged.
- Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for about 1 to 1.5 hours or until the tripe is tender and flavors are well combined.
- Once the soup is almost ready, adjust seasoning if needed. Serve hot, garnished with additional chopped cilantro if desired.
Nutrition
Calories: 264kcalCarbohydrates: 30gProtein: 12gFat: 12gSaturated Fat: 3gCholesterol: 52mgSodium: 222mgFiber: 5gSugar: 5g
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