Sopa de mondongo

Sopa de Mondongo is a traditional soup in various Latin American cuisines, which is made from diced tripe (the stomach of a cow) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. The dish is generally prepared as a hearty stew and is often served with pieces of corn on the cob and slices of avocado.

Ingredients

The main ingredient of Sopa de Mondongo is Mondongo, or cow's stomach. This is typically cleaned thoroughly and boiled for a long time to tenderize it. Other ingredients can vary widely by region, but often include a variety of vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, and cilantro. Some recipes also include garlic and root vegetables.

Preparation

The preparation of Sopa de Mondongo involves several steps. First, the Mondongo is cleaned and boiled until it is tender. This can take several hours. While the Mondongo is cooking, the vegetables are prepared. They are typically chopped into small pieces and sautéed in oil until they are soft. Once the Mondongo is tender, it is added to the pot with the vegetables, along with any additional seasonings. The soup is then simmered until all the flavors have melded together.

Regional Variations

There are many regional variations of Sopa de Mondongo. In some areas, the soup is made with a base of chicken broth, while in others it is made with beef broth. Some versions of the soup include corn on the cob and avocado, while others do not. The type of vegetables used can also vary widely by region.

Serving

Sopa de Mondongo is typically served hot, often with a side of rice or tortillas. It is a popular dish in many Latin American countries, particularly in the colder months.

See Also

• Latin American Cuisine
• Traditional Soups
• Mondongo

References

• All Recipes: Sopa de Mondongo
• Food Network: Sopa de Mondongo