Mondongo Paisa: Traditional Colombian Tripe Soup
Mondongo Paisa (Traditional Colombian Tripe Soup) is an incredibly rich, thick, and flavorful stew that stands as one of the most famous and beloved dishes in Colombia, especially in the Andean and Caribbean regions, with its heart beating strongest in Antioquia. If you want to experience the ultimate Latin American comfort food, mastering this recipe is essential. Built on a base of honeycomb beef tripe (mondongo), pork, and chorizo, it is a meat-lover’s dream that is slowly simmered with hearty root vegetables until perfectly tender.
The secret to a spectacular Mondongo lies in the preparation of the tripe and the slow infusion of flavors. By pressure-cooking the tripe until soft, discarding the water, and then letting all the meats marinate in a rich, homemade hogao (tomato and onion sofrito), you ensure every bite is packed with savory depth. Thickened naturally by diced potatoes and yuca, and finished with fresh cilantro, this foolproof recipe is traditionally served alongside white rice, arepas, and fresh avocado for a truly unforgettable Colombian feast!
Mondongo Paisa (Colombian Tripe Soup)
Ingredients
- 1 lb Beef tripe mondongo, thoroughly washed
- 1/2 lb Pork trotter or foot pezuña de cerdo
- 1/2 lb Pork meat diced
- 3 Colombian Chorizos
- 14 cups Water
- 1 stalk Long green onion/scallion cebolla larga, optional for boiling the tripe
- 2 Chicken bouillon cubes
- 4 White onions cebollas cabezonas
- 2 Ripe tomatoes
- 5 cloves Garlic
- 3 Potatoes
- 1/2 lb Yuca cassava
- 3 tablespoons Cooking oil
- Achiote or Color annatto to taste
- 1 sprig Fresh cilantro
- Salt to taste
- Black pepper to taste
Instructions
- Tenderize the tripe: Place the cleaned beef tripe in a pressure cooker with enough water to cover it. Add the optional stalk of long green onion. Cook under pressure for 1 hour until the tripe is soft. Once done, carefully remove the tripe and throw away the boiling water. (If using a regular pot, you will need to boil it for 2 to 3 hours).
- Chop the meats: Once the tripe has cooled slightly, chop it into small, bite-sized squares. Do the same with the pork meat, the pork trotter (pezuña), and slice the chorizos.
- Make the hogao and marinate: Prepare a hogao (sofrito) in a pan using the oil, 2 finely chopped white onions, the 2 peeled and chopped tomatoes, and 1 crushed garlic clove. Once the sauce is rich and fragrant, mix it thoroughly with the chopped tripe, pork trotter, pork meat, and chorizo. Let this meat mixture rest and marinate for about 2 hours to absorb the flavors.
- Build the soup base: After 2 hours, bring the 14 cups of water to a boil in a very large soup pot. Add the chicken bouillon cubes, the remaining 2 chopped white onions, the remaining 4 crushed garlic cloves, achiote (color), salt, and black pepper. Let this broth boil for 20 minutes.
- Combine and thicken: Add the marinated meat mixture to the boiling broth. Peel and dice the potatoes and yuca, and add them to the pot as well. Let everything cook uncovered over medium heat for about 30 minutes, or until the tubers are completely soft and the soup has thickened beautifully.
- Garnish and serve: Finally, sprinkle the finely chopped fresh cilantro over the soup. Remove from the heat and serve immediately. Traditionally, this hearty stew is accompanied by white rice, arepas, and slices of fresh avocado.
Notes
- The “Towel” Cut: In Colombia, honeycomb beef tripe is affectionately nicknamed toalla (towel) due to its highly textured, honeycomb-like appearance!
- Great for Athletes: Tripe provides a massive amount of iron and high-quality protein, making this hearty soup a fantastic, restorative meal for athletes or anyone needing a nutrient boost.
- Diet Friendly: Despite its rich taste, beef tripe is ideal for people following a hypocaloric (low-calorie) diet, as its natural caloric contribution is relatively low compared to other cuts of beef.
You may also be interested
Rondón (Rundown): Traditional Colombian Island Seafood Stew
Sancocho trifásico: Traditional Colombian Three-Meat Soup
Sancocho vallenato: Traditional Colombian Beef Rib and Root Vegetable Soup
Sancocho de Guandú: Traditional Colombian Pigeon Pea Soup