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Mondongo con garbanzos served with rich vegetables and spices
Latin American tripe soup with vegetables and lime

Mondongo

Author: Flavelo
Recipes Main Courses
'Mondongo' is a truly soul-warming dish, the tripe soup/stew of Latin American cuisine. Although tripe is a divisive ingredient, in this dish, cooked together with chickpeas and vegetables, it transforms into an incredibly rich, collagenous, filling meal. The secret lies in washing the tripe thoroughly multiple times and in the flavourful stock, which makes you forget the characteristic smell.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs 30 mins
⌛ Total Time 3 hrs
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Latin American

Ingredients

Equipment Needed

  • Large pot or pressure cooker
  • Colander
  • Chopping board

Instructions

1 ✓

Wash the tripe thoroughly in lemon water, then put it on to boil in plenty of water. Boil for 10 minutes, then drain off the water (this removes the strong smell). Repeat if necessary.

Tip: This 'pre-cooking' or blanching cleans the flavours.
2 ✓

Place the tripe in fresh water (or stock) to boil together with the soaked chickpeas. Simmer gently for approx. 1.5-2 hours until both are nearly tender.

Tip: If using a pressure cooker, this step is only 40 minutes.
3 ✓

Meanwhile, prepare the 'sofrito': sauté the finely chopped onion, garlic and pepper in the oil. Add the diced tomato and spices (paprika, cumin, coriander).

Tip: Heating the spices in oil brings out their true aroma.
4 ✓

Add the sliced carrots and tomato base to the soft tripe and chickpeas. Season with salt and pepper.

Tip: Carrots are added later so they don't boil to a purée over the long time.
5 ✓

Cook together for another 30 minutes until all flavours meld and the sauce thickens.

Tip: Starch cooking out of the chickpeas and gelatin from the tripe naturally thickens the dish.
6 ✓

Squeeze generously with lime juice when serving.

Tip: Acidity (lime) 'cuts through' the fatty, heavy sensation and refreshes the dish.

Recipe FAQ

How long should I cook the tripe?
In a traditional pot, it can take 2-3 hours. In a pressure cooker, it becomes butter-soft in 45-60 minutes.
How do I get rid of the tripe smell?
Wash it multiple times in vinegar or lemon water before cooking.

Ingredients

  • 500 g Cleaned tripe (cut into strips)
  • 200 g Dried chickpeas (soaked overnight)
  • 1 whole Onion
  • 3 cloves Garlic
  • 2 whole Carrots
  • 1 whole Green pepper
  • 2 whole Tomatoes
  • 1 tsp Paprika
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander seeds
  • 2 tbsp Oil
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 whole Lime (for serving)