Tripe soup

Name: Tripe soup (Mondongo)
Cuisine: Colombian
Ingredients: 450 g/1 lb tripe, cut in 2.5cm/1in pieces; 2.5 ml/½ tsp bicarbonate of soda (baking soda); 2.5 ml/½ tsp bicarbonate of soda (baking soda); 2 limes, halved; 450 g/1 lb oxtail, cut into pieces; 225 g/8 oz pork shoulder, cut into 5mm/¼ in dice; 1 chorizo, 15 cm/6 in long, cut into 5mm/¼ in dice; 2 bay leaves; 7.5 ml/1½ tsp ground cumin; 2 medium potatoes, peeled and cut into 5mm/¼ in dice; 275 g/10 oz yam, peeled and cut into 5mm/¼ in dice; 115 g/4 oz/1 cup shredded cabbage; 60 ml/4 tbsp chopped parsley; 30 ml/2 tbsp chopped coriander (cilantro); 30 ml/2 tbsp chopped coriander (cilantro); salt and ground black pepper; salt and ground black pepper

Mondongo

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

Mondongo is one of Colombia’s favourite foods and is often cooked in most households and in men’s clubs. Men get together to sample and compare their recipes, and even set up associations in honour of this renowned dish. This recipe is an adaptation of the one my mother was given over 40 years ago when I was a child. Nowadays you can buy tripe perfectly cleaned and ready to use.

Ingredients

Americas
Colombia
Venezuela
Soup
South America

Ingredients

Method