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Mondongo
Tripe soup
Mondongo antioqueño: Medellín tripe soup with pork, chorizo, potatoes and cilantro
In Antioquia, around Medellín, mondongo is the hearty soup families cook at the weekend and that restaurants serve at lunch with rice, avocado, ripe banana and a squeeze of lime. Cleaned beef tripe simmers slowly with pork shoulder and chorizo (both pork), then potatoes, annatto, cumin and plenty of cilantro thicken and colour the broth. The usual mistake is skimping on cleaning the tripe: rinse and blanch it well or the soup will taste strong. Pressure-cooker: cook the tripe for 40 minutes at high pressure instead of 2 hours. Chef's tip: use some small yellow potatoes (papa criolla) along with the floury ones, as they melt and thicken the broth naturally.
- Total time
- 240 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 2 ¼ lb cleaned honeycomb beef tripe
- 2 limeshalved
- 12 ½ cups water
- 14 oz pork shouldercut in 2 cm cubes
- 2 fresh pork chorizosliced
- 2 tbsp vegetable oil
- 1 onionchopped
- 3 spring onions (cebolla larga)chopped
- 4 cloves garliccrushed
- 2 tomatoeschopped
- 1 tsp ground cumin
- 1 tsp ground annatto (achiote)
- 1 carrotdiced
- 14 oz potatoes (a soft, mealy variety)peeled, cubed
- 10 ½ oz small yellow potatoes (papa criolla) or waxy potatoeshalved
- 2 tsp salt
- 1 bunch fresh coriander (cilantro)chopped
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Method
0/7 doneStep 1: Rub the 2 ¼ lb cleaned honeycomb beef tripe all over with the cut 2 limes, rinse well under cold water, then cut into 2 cm strips.
10 minStep 2: Cover the tripe with cold water in your pot, boil for 5 minutes, drain and rinse; this removes any strong smell. Dry the pot.
10 minStep 3: Heat the 2 tbsp vegetable oil in the pot over a medium heat and fry the 1 onion, 3 spring onions (cebolla larga) and 4 cloves garlic for 5 minutes. Add the 2 tomatoes, 1 tsp ground cumin and 1 tsp ground annatto (achiote) and cook for 5 minutes into a soft sauce (hogao).
10 minStep 4: Add the tripe and the 12 ½ cups water, bring to the boil and simmer, partly covered, for 2 hours until the tripe is soft with only a slight chew.
120 minStep 5: Add the 14 oz pork shoulder and 2 fresh pork chorizo and simmer for 40 minutes, until the pork is tender and well above 160°F.
40 minStep 6: Add the 1 carrot, 14 oz potatoes (a soft, mealy variety), 10 ½ oz small yellow potatoes (papa criolla) or waxy potatoes and 2 tsp salt and simmer for 25 minutes, until the potatoes are soft and some have broken down to thicken the soup.
25 minStep 7: Stir in most of the 1 bunch fresh coriander (cilantro), taste for salt and serve in deep bowls, topped with the rest of the cilantro, with rice, avocado and lime alongside.
3 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 45 g
- Carbs
- 28 g
- Fat
- 24 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mondongo take?
- About 240 minutes in total: 30 minutes to prepare and 210 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of limes?
- Lemon, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
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