Sopa de Mondongo

Name: Sopa de Mondongo
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6 servings
Cuisine: Honduran
Ingredients: 1kg beef tripe, cleaned and cut into pieces; 1 green plantain, sliced; 300g yuca, peeled and cubed; 2 ears corn, cut into rounds; 2 potatoes, cubed; 2 carrots, sliced; 1 onion, diced; 4 cloves garlic, minced; 2 tomatoes, diced; 1 bell pepper, diced; 1 tsp ground cumin; 1/2 cup fresh cilantro; 2 tbsp vegetable oil; Salt and pepper; Lime wedges

Sopa de Mondongo (SOH-pah deh mon-DONG-goh)

Tripe Soup

⏱ Prep Time 3 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 388 kcal

A rich and deeply flavored soup made with slow-cooked beef tripe, vegetables, green plantain, yuca, and corn on the cob in a tomato-based broth.

Nutrition & Info

Protein 28.0g

Carbs 42.0g

Fat 12.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Equipment Needed

large heavy pot knife ladle

Presentation Guide

Vessel: large deep bowl

Garnishes: fresh cilantro, lime wedges

Accompaniments: corn tortillas, hot sauce

Ingredients

1kg beef tripe, cleaned and cut into pieces
1 green plantain, sliced
300g yuca, peeled and cubed
2 ears corn, cut into rounds
2 potatoes, cubed
2 carrots, sliced
1 onion, diced
4 cloves garlic, minced
2 tomatoes, diced
1 bell pepper, diced
1 tsp ground cumin
1/2 cup fresh cilantro
2 tbsp vegetable oil
Salt and pepper
Lime wedges

Instructions

1
Thoroughly clean tripe by scrubbing with lime and salt, then rinsing multiple times. Cut into bite-sized pieces.
2
Boil tripe in salted water for two hours or until tender, skimming any foam that rises to the surface.
3
In a separate pot, saute onion, garlic, bell pepper, and tomatoes in oil until softened. Add cumin and cook one minute.
4
Add the cooked tripe and its broth to the vegetable base. Add plantain, yuca, potatoes, carrots, and corn. Simmer thirty minutes until all vegetables are tender.
5
Season with salt and pepper, ladle into large bowls, and garnish generously with fresh cilantro. Serve with lime wedges and tortillas.

💡

Did You Know?

Sopa de mondongo is universally regarded as the best hangover cure in Honduras, and restaurants serving it on weekend mornings always have long lines.

Chef's Notes

Equipment Tips

large heavy pot
knife
ladle

Garnishing

fresh cilantro, lime wedges

Accompaniments

corn tortillas, hot sauce

The Story Behind Sopa de Mondongo

Sopa de mondongo has its roots in the colonial practice of using every part of the animal, a tradition shared across Latin America. In Honduras, the dish evolved into a deeply comforting soup that combines indigenous root vegetables with Spanish cooking techniques. The long cooking time required to tenderize tripe made it a weekend dish, traditionally prepared on Saturdays. Its reputation as a restorative meal after a night of celebration has made it a cultural institution in Honduran towns and cities.

🕐 Traditionally enjoyed saturday lunch, also a hangover cure 📜 Origins: Colonial-era Honduran

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