Costa Rican Tripe Soup Sopa De Mondongo Recipes

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PUERTO RICAN MONDONGO



Puerto Rican Mondongo image

This simple, nourishing stew of tripe and vegetables is found in innumerable variations throughout Latin America and around the Caribbean. On the islands of Aruba and Curaçao, it is known as sopi mondongo. Cooking Puerto Rican food is a bit similar to Island and Spain cuisine; it has a distinctive flavor combined with foreign influences using native seasonings and ingredients. Serve in deep bowls with white rice and avocados.

Provided by Amy

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h30m

Yield 8

Number Of Ingredients 13

3 pounds beef tripe, trimmed of fat and cut into cubes
4 lemons, juiced
water to cover
3 quarts beef stock, divided
8 ounces cassava, peeled and cubed
8 ounces potatoes, peeled and cubed
8 ounces yams, peeled and cubed
8 ounces pumpkin, peeled and cubed
8 ounces sweet potatoes, peeled and cubed
½ (16 ounce) can tomato sauce
⅔ cup sofrito
1 ear corn, cut into 1-inch pieces
salt and ground black pepper to taste

Steps:

  • Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
  • Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.
  • Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.
  • Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 43.2 g, Cholesterol 171.5 mg, Fat 9.6 g, Fiber 5 g, Protein 22.3 g, SaturatedFat 3.1 g, Sodium 489.5 mg, Sugar 8.3 g

MONDONGO COLOMBIANO (PORK, TRIPE AND CHORIZO SOUP)



Mondongo Colombiano (Pork, Tripe and Chorizo Soup) image

Mondongo Colombiano, which is pork, tripe and chorizo soup, is served in every traditional Colombian restaurant. It is a hearty soup and a signature dish in every home in the Andean zone of Colombia. My grandmother used to make the best Mondongo I've ever had! To make Colombian Mondongo, a variety of meats and vegetables

Provided by Erica Dinho

Categories     Main Course

Time 3h20m

Number Of Ingredients 16

1 pound beef tripe (mondongo, cut into small pieces)
Juice of 1 lime
1/4 teaspoon baking soda
1 1/2 pounds pork meat (cut into small pieces)
3 Colombian chorizos (sliced (optional))
1 tomato (chopped)
2 scallions (chopped)
1/4 cup white onion (chopped)
4 small potatoes (diced)
1 pound yuca (diced)
Salt and pepper
1/2 teaspoon ground cumin
1/4 teaspoon achiote
1/3 cup fresh cilantro
1 garlic clove (chopped)
water

Steps:

  • Wash the tripe with warm water and rub with lime juice. In a large pot combine the tripe, baking soda, and enough water to cover the tripe by 2 inches.
  • Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 1/2 to 2 hours or 45 minutes if using a pressure cooker. Drain the tripe and discard the water.
  • In a large pot, place the cooked tripe, pork meat, chorizos, tomato, scallions, onion, garlic, cumin and achiote. Add enough water to cover.
  • Bring to a boil, and then reduce the heat to low and simmer slowly. For about 45 minutes. Add the yuca, cilantro and potatoes. Cook for 30 minutes more.
  • Ladle into bowls, and garnish with additional fresh cilantro and lime wedges. Serve with white rice, avocado, banana and hot sauce(ají) on the side.

MONDONGO: PUERTO RICAN TRIPE STEW



Mondongo: Puerto Rican Tripe Stew image

Make and share this Mondongo: Puerto Rican Tripe Stew recipe from Food.com.

Provided by Steve P.

Categories     Stew

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 17

4 1/2 lbs beef tripe, trimmed
1 lb calf foot, cut up
6 limes, halved
1/4 lb lean cured ham, washed and cut into 1/2 inch pieces
1 lb pumpkin or 1 lb squash, peeled and diced
2 medium onions, peeled and coarsely chopped
2 green peppers, seeded and coarsely chopped
4 garlic cloves, peeled and coarsely chopped
6 fresh cilantro leaves, coarsely chopped
2 tablespoons salt
10 cups water
1 (1 lb) can garbanzo beans, boiled in water with salt (chick-peas)
1 lb jicama (apio is a root veggie that tastes like a combo of potato celery and water chestnut) or 1 lb potato, peeled and cut in 1 1/2 inch pieces (apio is a root veggie that tastes like a combo of potato celery and water chestnut)
1 lb yautia, peeled and cut in 11/2 inch pieces
1 lb pumpkin (in addition to the amount previously called for in "B" list) or 1 lb squash, peeled and cut into 1 1/2 inch cubes (in addition to the amount previously called for in "B" list)
1 (8 ounce) can tomato sauce
2 teaspoons salt

Steps:

  • Wash tripe tripe and calf's feet thoroughly under running water.
  • drain and dry.
  • Reserve calf's feet.
  • Rub tripe with limes and place in a pot.
  • Squeeze the rest of juice from limes over tripe.
  • Add water to cover tripe by 2 inches and bring rapidly to a boil.
  • Reduce heat to moderate and boil, uncovered, for 10 minutes.
  • Drain and rinse well in cold running water.
  • Cut tripe into strips 1+1/2 inch x 1 inch and place in a 10 quart kettle, together with calf's feet and rest of ingredients included in list"B".
  • Bring rapidly to a boil, reduce heat to moderate, cover, and boil about 2 hours or until tripe is tender.
  • Add garbanzo's, including liquid, and rest of ingredients included in list"C" and bring to a boil over over high heat.
  • Reduce heat to moderate, cover, and boil until vegetables are fork-tender.
  • Taste and adjust seasoning.
  • Boil, uncovered, over moderate heat, until thickened to taste.

Nutrition Facts : Calories 252, Fat 7.5, SaturatedFat 2.5, Cholesterol 211.7, Sodium 2077.6, Carbohydrate 21.5, Fiber 3.9, Sugar 3.7, Protein 26.1

COSTA RICAN TRIPE SOUP (SOPA DE MONDONGO)



COSTA RICAN TRIPE SOUP (SOPA DE MONDONGO) image

Categories     Soup/Stew     Beef

Yield 8 bowls

Number Of Ingredients 8

2-3 lb white (bleached) honeycomb tripe, fat trimmed
2 T butter
5 garlic cloves, minced
2 large carrots, sliced
4 chayote, peeled & chopped
2 potatoes, peeled & chopped
half bunch cilantro, chopped
2 packets of sazon with achiote

Steps:

  • In a stock pot, briefly brown tripe in butter. Add garlic and water to cover. Cook until fork-tender (at least 1 hour over medium heat or 30 min. in a pressure cooker). Add the remaining ingredients and cook until potatoes are tender. Serve with warm tortillas and rice.

VENEZUELAN MONDONGO SOUP



Venezuelan Mondongo Soup image

This Venezuelan Mondongo is easy to make and full of flavor. Made with beef tripe (panza), pork's feet (paticas de cochino) and lots of vegetables, this tripe stew will be a pleasant surprise for your palate. Be adventurous and give it a try!

Provided by Oriana Romero

Categories     Soup

Time 2h20m

Number Of Ingredients 21

1 ½ - 2 lb Rumba Meats beef tripe
8 - 10 cups water
2 - 3 limes
2 - 3 tablespoons baking soda
10 cups chicken broth
1 cup onion, (diced)
1 cup mini sweet peppers, (diced (I used red and yellow) (see notes))
1 cup leeks, (sliced)
½ cup green onion, (sliced)
6 garlic cloves, (minced)
1 ½ - 2 lb Rumba Meats beef tripe (cooked and cut into small pieces)
2 -3 corn ears, (cut into 1-inch slices)
1 1/2 cups green beans, (cut into 1-inch pieces)
1 1/2 baby carrots, (sliced)
1 cup cassava ((yucca), cut into 1-inch pieces)
1 cup yautia ((ocumo), cut into 1-inch pieces)
1 cup white yam ((ñame), cut into 1-inch pieces)
1 can chickpeas, (drained and rinsed)
10 - 12 masa balls
Salt and black pepper to taste
Fresh cilantro, (chopped)

Steps:

  • Wash the tripe thoroughly under running warm water. Place it in a large bowl, squeeze the juice of the lime over the tripe, sprinkle with baking soda and scrub vigorously. Rinse and repeat; then wash the tripe again in warm water. Cut tripe into bite-size pieces.
  • Stovetop: Place the tripe in a large stockpot, cover with water, and bring to a boil. Simmer for 15 minutes and then drain. Add more clean water and bring to boil over medium heat. Partially cover and simmer until tripe is very tender, about 2 hours. Drain and set aside.
  • Instant Pot: Place tripe and water into the Instant Pot. Close the lid. Select "Manual" and adjust the time to 15 minutes. Cook. When the time is over, turn off and let the Instant Pot release pressure naturally, about 10 minutes. Carefully turn the vent to release any extra pressure that might still be in there. Remove the lid. Drain and set aside.
  • To make the masa balls combine 1 cup of Harina P.A.N. with 1 ¼ cup of water and ½ teaspoon of salt. Knead until smooth and no lumps. Let the dough rest for 5 minutes. Form equal size mini balls, about 1 tablespoon each. Set aside until is time to add it to the Mondongo.
  • In a large pot over medium low heat, add chicken broth, onion, pepper, leeks, green onions, garlic and cooked tripe; stir to combine. Bring to a boil, cover, reduce heat to low, and let it simmer for 15 -20 minutes.
  • Add corn, green beans, carrots, cassava, yautia and white yam; mix to combine. Cover and let it simmer for 10 - 15 minutes, or until the vegetables are tender.
  • Add chickpeas and masa balls. Simmer, uncovered, for 5 - 10 minutes, or until the masa balls emerge to the top. Taste and add more salt and black pepper, if necessary. Sprinkle with fresh cilantro.
  • Serve hot.

Nutrition Facts : Calories 349 kcal, Carbohydrate 49 g, Protein 22 g, Fat 7 g, Sodium 2552 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

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HOW TO MAKE SOPA DE MONDONGO RECIPE (BEEF TRIPE STEW)
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2017-09-18 Instructions. Cut beef honeycomb tripe into 2-inch squares. Toss the honeycomb tripe with lemon juice and place in a large soup pot. Add cold water to cover by 2 inches and bring to a boil. Simmer gently for 15 minutes. Drain tripe, rinse and add back to the pot. Meanwhile, slice beef feet into quarters. Add to pot with honeycomb tripe.
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  • Toss the honeycomb tripe with lemon juice and place in a large soup pot. Add cold water to cover by 2 inches and bring to a boil. Simmer gently for 15 minutes. Drain, rinse and add back to pot.
  • Meanwhile, add beef feet to pot with honeycomb tripe. Add broth and enough cold water to cover by 2 inches. Bring to a boil and simmer gently until the honeycomb tripe and feet are tender, about 2 hours.
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