Sopa de Mondongo

Ingredients

• 1kg beef tripe, cleaned and cut
• 200g chorizo, sliced
• 2 onions, chopped
• 4 garlic cloves
• 2 carrots, diced
• 1 green pepper, diced
• 3 potatoes, cubed
• 2 cups corn kernels
• 1 tbsp cumin
• 1 tbsp paprika
• 1 can chopped tomatoes
• 3 tbsp oil
• Coriander, lime to serve
• Salt

Instructions

1. Boil the tripe in heavily salted water 2 hours; drain and slice thinly.
2. In a pot, brown the chorizo; add onion, garlic, pepper, carrot.
3. Stir in cumin, paprika and tomatoes.
4. Add the tripe with 1.5 litres water; simmer 30 minutes.
5. Add potato and corn; cook 25 more minutes until tender.
6. Finish with coriander and lime.

Serving suggestions

• Serve with rice on the side.

Storage & reheating

Keeps 3 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions