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.
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
1Thoroughly clean tripe by scrubbing with lime and salt, then rinsing multiple times. Cut into bite-sized pieces.
2Boil tripe in salted water for two hours or until tender, skimming any foam that rises to the surface.
3In a separate pot, saute onion, garlic, bell pepper, and tomatoes in oil until softened. Add cumin and cook one minute.
4Add 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.
5Season 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.