🇻🇪 Venezuelan Cuisine

Mondongo Venezolano

Venezuelan Tripe Soup

Prep Time 30 min

Servings 8

Difficulty Hard

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.

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.