Sopa de Mondongo

Name: Sopa de Mondongo
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8 servings
Cuisine: Nicaraguan
Ingredients: 1kg beef tripe, cleaned and cut into squares; 2 ears corn, cut into rounds; 300g yuca, peeled and cubed; 2 green plantains, peeled and sliced; 3 potatoes, peeled and cubed; 2 carrots, sliced; 1 chayote, peeled and cubed; 3 ripe tomatoes, chopped; 1 large onion, diced; 4 cloves garlic, minced; Fresh cilantro and mint; 2 tbsp vegetable oil; Salt and pepper; Juice of 2 sour oranges

Sopa de Mondongo (SOH-pah deh mohn-DOHN-goh)

Tripe Soup

⏱ Prep Time 3 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 380 kcal

A hearty, slow-simmered soup of beef tripe with vegetables, corn, yuca, and plantain in a tomato-based broth seasoned with herbs.

Nutrition & Info

Protein 28.0g

Carbs 40.0g

Fat 12.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large stockpot knife cutting board

Presentation Guide

Vessel: large deep bowl

Garnishes: fresh cilantro, mint, lime wedge

Accompaniments: tortilla, hot sauce

Ingredients

1kg beef tripe, cleaned and cut into squares
2 ears corn, cut into rounds
300g yuca, peeled and cubed
2 green plantains, peeled and sliced
3 potatoes, peeled and cubed
2 carrots, sliced
1 chayote, peeled and cubed
3 ripe tomatoes, chopped
1 large onion, diced
4 cloves garlic, minced
Fresh cilantro and mint
2 tbsp vegetable oil
Salt and pepper
Juice of 2 sour oranges

Instructions

1
Boil tripe in salted water with sour orange juice for 2 hours until very tender. Cut into bite-sized squares.
2
In a large pot, heat oil and sauté onion, garlic, and tomatoes until soft, about 8 minutes.
3
Add tripe, corn rounds, and 2 litres of broth. Bring to a boil and simmer 20 minutes.
4
Add yuca, plantains, potatoes, carrots, and chayote. Cook until all vegetables are tender, about 25 minutes.
5
Season with salt, pepper, and fresh herbs. The soup should be rich and thick with vegetables.
6
Serve in large bowls garnished with cilantro and mint. Offer lime wedges and hot sauce on the side.

💡

Did You Know?

Sopa de mondongo is considered Nicaragua's best hangover cure and is traditionally eaten on Saturday mornings after Friday night celebrations.

Chef's Notes

Equipment Tips

large stockpot
knife
cutting board

Garnishing

fresh cilantro, mint, lime wedge

Accompaniments

tortilla, hot sauce

The Story Behind Sopa de Mondongo

Sopa de mondongo is a beloved restorative soup found throughout Nicaragua, prized for its nourishing qualities and rich flavor. The dish transforms beef tripe through hours of slow cooking into something tender and deeply satisfying. Loaded with corn, yuca, plantain, and an array of vegetables, this soup is a complete meal in a bowl. Its reputation as the ultimate hangover remedy makes it a Saturday morning institution across the country, connecting Nicaraguan food culture to celebrations and communal recovery.

🕐 Traditionally enjoyed saturday lunch, hangover cure 📜 Origins: Colonial era

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