Colombian Mondongo Soup

Ingredients

• 500g (1.1 lb) tripe, cleaned and cut into small pieces 500g (1.1 lb) tripe, cleaned and cut into small pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 potato, diced 1 potato, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Cooked rice and sliced avocado (for serving) Cooked rice and sliced avocado (for serving)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the tripe. Cook for 10 minutes, then drain and rinse the tripe thoroughly.
2. 2.
   In the same pot, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the tripe to the pot and cook for a few minutes until it starts to brown slightly.
4. 4.
   Stir in the carrot, potato, bell pepper, and tomato. Cook for another 5 minutes.
5. 5.
   Sprinkle the cumin, paprika, bay leaves, salt, and pepper over the ingredients in the pot. Stir well to combine.
6. 6.
   Pour enough water into the pot to cover all the ingredients. Bring to a boil, then reduce the heat to low and let it simmer for about 1 hour or until the tripe is tender.
7. 7.
   Remove the bay leaves from the soup and adjust the seasoning if needed.
8. 8.
   Serve the Colombian Mondongo Soup hot, garnished with fresh cilantro. Accompany with cooked rice and sliced avocado.

Treat your ingredients with care...

• Tripe — Ensure that the tripe is thoroughly cleaned before cooking. This can be achieved by scrubbing it with salt and rinsing it well. It is important to remove any excess fat or membranes for a more enjoyable texture in the soup.

Tips & Tricks

• If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water to the soup during the last few minutes of cooking.
• For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the soup.
• To save time, you can use pre-cooked tripe instead of raw tripe. Just adjust the cooking time accordingly.

Serving advice

Serve the Colombian Mondongo Soup in deep bowls, accompanied by a side of cooked rice and sliced avocado. The rice can be added to the soup or enjoyed separately. The avocado adds a creamy and refreshing element that complements the flavors of the soup.

Presentation advice

Garnish the soup with a sprinkle of fresh chopped cilantro to add a pop of color and freshness. Serve it with a side of warm cornbread or arepas for an authentic Colombian touch.