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Brief Overview
Mondongo is a traditional Colombian soup that promises layers of flavour in every spoonful. Prepared with tripe, vegetables, and aromatic herbs, it has earned a cherished spot at the heart of Colombian home cooking.
Families gather around steaming bowls of this hearty dish during special gatherings or on weekends, savouring its comforting warmth and bold taste. Across Colombia, countless variations exist, yet they all capture the same spirit: a celebration of local ingredients and time honoured culinary techniques.
What Is Mondongo?
Mondongo is a soup crafted primarily from tripe, typically sourced from cow stomach. For those unfamiliar with tripe, it might sound adventurous, but in Colombia, Mondongo is both a comfort food and a point of cultural pride.
It’s served in homes and casual eateries across the country, with each region adding its own accent through spices and garnishes. Despite the robust flavour of the broth, the cooking process ensures that the tripe becomes tender and absorbs the vibrant seasonings simmering alongside it.
Unlike many traditional soups that feature a single type of meat, Mondongo stands out by placing tripe at the centre of its flavour profile.
This unique cut, combined with potatoes or cassava, and sometimes even additional meats like pork, creates a stew like consistency that feels both filling and nourishing. People often say Mondongo provides a hearty meal in just one bowl, and that’s exactly how it’s enjoyed in countless Colombian households.
Ingredients and Taste
While recipes can vary from one kitchen to another, Mondongo usually includes tripe, pork or beef stock, diced vegetables (often tomatoes, onions, bell peppers), and regional spices such as cumin and achiote (annatto).
Cassava and potatoes add substance, blending smoothly with the savoury broth. The result is an interplay of textures: tender tripe, starchy vegetables, and a broth imbued with a distinctive homemade warmth.
The taste is both comforting and lively, shaped by the slow simmering process that brings out the earthy notes of the tripe. Subtle heat from peppers mingles with the sweetness of tomatoes, while herbs like cilantro contribute freshness and aroma.
Given its hearty nature, Mondongo pairs beautifully with sides like white rice or freshly made arepas, often accompanied by a slice of ripe avocado to lend a creamy contrast.
A Taste of History
Mondongo’s roots run deep in Colombian culinary tradition, reflecting the country’s rich blend of indigenous and Spanish influences. While similar tripe based dishes appear in other parts of Latin America and around the world, Colombia’s version gained prominence by adapting local produce and heritage cooking methods.
Over generations, Mondongo has served as both a practical meal, making the most of every part of the animal, and a cherished dish reserved for times of family and friendship. Its continued popularity speaks to its adaptability and the pride Colombians take in preserving their gastronomic legacy.
Whether you find yourself sampling Mondongo in a bustling marketplace in Medellín or invited into a friend’s kitchen in Bogotá, you’ll discover that every spoonful carries the warmth of home and the flavours of a story that has stood the test of time.
Colombian Mondongo (Tripe Soup)
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Bowl for cleaning tripe
- Skillet (optional for sofrito)
- Ladle
Ingredients
For the Soup:
- 500 g beef tripe thoroughly cleaned
- 1 lime halved
- 2 tbsp white vinegar
- 1 large potato diced
- 1 large carrot diced
- 1 ear of corn cut into 4 pieces
- 1 cup cassava yuca, peeled and diced
- 1 cup cooked chorizo sliced
- 1 cup cooked pork belly or ham hock diced
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 2 tomatoes finely chopped
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tbsp fresh cilantro chopped (plus extra for garnish)
- 6 cups beef or chicken stock
- Salt and black pepper to taste
For Serving:
- Fresh lime wedges
- White rice
- Avocado slices
Instructions
- To begin, prepare the tripe. Rinse the tripe thoroughly under cold running water, then rub it with lime halves and vinegar. Rinse again, ensuring all impurities are removed. Cut the tripe into small, bite sized pieces. Boil the tripe in a large pot of water for 20 minutes to tenderize, then drain and set aside.
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onions and garlic, sautéing until fragrant and translucent, about 3–4 minutes. Stir in the tomatoes, cumin, and paprika, cooking until the mixture forms a thick base. This sofrito adds a rich depth of flavour to the soup.
- Add the pre boiled tripe to the pot, mixing it thoroughly with the sofrito. Cook for 5 minutes to infuse the tripe with the aromatic base. Season with salt and pepper at this stage, adjusting to taste.
- Pour in the stock and bring the mixture to a gentle boil. Reduce the heat to low and let the soup simmer uncovered for 40 minutes, stirring occasionally to prevent sticking. This slow cooking process ensures the tripe becomes tender and flavourful.
- Add the diced potato, carrot, cassava, and corn to the pot. Cover and simmer for an additional 20–25 minutes, or until the vegetables are tender but not mushy. Stir occasionally to distribute the ingredients evenly.
- Stir in the cooked chorizo and pork belly. Let the soup simmer for another 10 minutes to meld the flavours. Adjust the seasoning if necessary, adding more salt or spices to enhance the taste.
- Finish the soup by stirring in the fresh cilantro. Turn off the heat and let the soup rest for 5 minutes to allow the flavours to settle. Meanwhile, prepare accompaniments like white rice, lime wedges, and avocado slices.
- Serve the Mondongo hot in deep bowls, garnished with extra cilantro for freshness. Accompany with white rice, lime wedges for a zesty kick, and creamy avocado slices. For an authentic touch, encourage diners to squeeze fresh lime over the soup before eating.
