Sopa de mondongo

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Sopa de mondongo is a hearty traditional soup of Latin America and the Caribbean. It is made from slow-cooked diced tripe (the cleaned stomach of a cow). Vegetables like bell peppers, onions, carrots, cabbage, celery, or root vegetables are added.

Many variations of sopa de mondongo exist across Latin America and the Caribbean. Some add rice or maize late in the process. Bone marrow or hoof jelly may be used for extra flavor. The tripe may be soaked in citrus juice or a paste of sodium bicarbonate before cooking. The vegetables and spices used vary with availability and taste.

In Nicaragua, sopa de mondongo is especially popular in the Masaya region. The tripe may be soaked in citrus juice before cooking. Common vegetable additions include chayote, tiquisque, and avocado. According to Nicaraguan folklore, the soup has healing powers.

In Colombia, sopa de mondongo is often eaten as the soup course of a traditional almuerzo. The soup in Colombia, is often made with chicken or beef stock, with a lot of cilantro. Many vegetables such as peas, carrots and onion are used to flavor the chicken or beef stock. Salt and pepper, along with corn, are also thrown into the soup for en extra flavoring. The tripe used for this soup is varied. The most typical kind of tripe is beef tripe, but in several other regions across the nation, pork tripe and chicken or turkey tripes are also used in the soup.

In Venezuela, it is usually referred to as just mondongo and is considered a very heavy meal, often reserved as a single meal of the day. It is usually consumed in the north-central regions and in the llanos. Venezuelan mondongo is often flavored with lemon or tamarind, and accompanied by arepas.

In Brasil, it is too referred to mondongo. It is usually consumed in the south regions, but in northeast is also named dobradinha.