A hearty, slow-simmered soup of beef tripe with vegetables, corn, yuca, and plantain in a tomato-based broth seasoned with herbs.
Ingredients
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1kg beef tripe, cleaned and cut into squares
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2 ears corn, cut into rounds
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300g yuca, peeled and cubed
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2 green plantains, peeled and sliced
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3 potatoes, peeled and cubed
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2 carrots, sliced
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1 chayote, peeled and cubed
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3 ripe tomatoes, chopped
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1 large onion, diced
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4 cloves garlic, minced
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Fresh cilantro and mint
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2 tbsp vegetable oil
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Salt and pepper
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Juice of 2 sour oranges
Instructions
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1
Boil tripe in salted water with sour orange juice for 2 hours until very tender. Cut into bite-sized squares.
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2
In a large pot, heat oil and sauté onion, garlic, and tomatoes until soft, about 8 minutes.
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3
Add tripe, corn rounds, and 2 litres of broth. Bring to a boil and simmer 20 minutes.
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4
Add yuca, plantains, potatoes, carrots, and chayote. Cook until all vegetables are tender, about 25 minutes.
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5
Season with salt, pepper, and fresh herbs. The soup should be rich and thick with vegetables.
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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.