Mondongo Venezolano

Name: Mondongo Venezolano
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8 servings
Cuisine: Venezuelan
Ingredients: 1kg beef tripe, cleaned and cut into pieces; 500g potatoes, cubed; 2 ears corn, cut into rounds; 1 large carrot, diced; 1 onion, diced; 4 cloves garlic, minced; 3 tomatoes, diced; 1 bell pepper, diced; 2 tsp cumin; 1 tsp annatto; 8 cups beef broth; Cilantro, lime wedges; Salt and pepper

Mondongo (mohn-DOHN-goh)

Venezuelan Tripe Soup

⏱ Prep Time 30 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 378 kcal

A hearty, deeply flavored soup of slow-cooked beef tripe with vegetables, potatoes, and corn in a rich tomato-based broth — a weekend comfort classic.

Nutrition & Info

Protein 28.0g

Carbs 35.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

pressure cooker or large pot cutting board

Presentation Guide

Vessel: large deep bowl

Garnishes: cilantro, lime wedges

Accompaniments: arepa, avocado, hot sauce

Ingredients

1kg beef tripe, cleaned and cut into pieces
500g potatoes, cubed
2 ears corn, cut into rounds
1 large carrot, diced
1 onion, diced
4 cloves garlic, minced
3 tomatoes, diced
1 bell pepper, diced
2 tsp cumin
1 tsp annatto
8 cups beef broth
Cilantro, lime wedges
Salt and pepper

Instructions

1
Clean tripe thoroughly. Boil in salted water for 30 min, drain, and cut into bite-sized pieces.
2
In a large pot, sauté onion, garlic, bell pepper, and tomatoes with annatto and cumin.
3
Add tripe and broth. Bring to a boil, then simmer 1.5 hours (or 45 min in pressure cooker) until tripe is tender.
4
Add potatoes, corn, and carrots. Simmer 25 min until vegetables are tender.
5
Season generously with salt and pepper.
6
Serve in deep bowls with cilantro and lime wedges.

💡

Did You Know?

Saturday mondongo is such a Venezuelan tradition that restaurants put up signs reading "Hoy hay mondongo" (There's mondongo today) to attract weekend crowds.

Chef's Notes

Equipment Tips

pressure cooker or large pot
cutting board

Garnishing

cilantro, lime wedges

Accompaniments

arepa, avocado, hot sauce

The Story Behind Mondongo Venezolano

Mondongo arrived in Venezuela through the fusion of African, Spanish, and indigenous cooking traditions. Enslaved Africans transformed offal cuts — considered undesirable by colonizers — into a deeply nourishing soup. The Saturday mondongo tradition persists across all social classes, uniting Venezuelans around a communal pot of slow-simmered comfort.

🕐 Traditionally enjoyed saturday lunch 📜 Origins: Colonial era, African and Spanish influence

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