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.