Sopa De Mondongo Recipe

Inspired by Ktrachitos restaurant

Time2h 30m

Serves6

A hearty tripe soup seasoned to perfection.

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Ingredients

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Main Ingredients

2.2 lb (1 kg) Beef tripe

1 1/8 lb (500 g) Beef shank

1 large Onion

4 cloves Garlic cloves

2 medium Carrots

2 medium Potatoes

1 medium Green bell pepper

2 medium Tomato

1 bunch Cilantro

2 leaves Bay leaves

1 to taste Celtic sea salt

1 to taste black pepper

1 tsp Watkins paprika

1 tsp Cumin

1 whole Lime

2 tbsp olive oil

12 2/3 cup (3 liters) Water

Method

Cooking Instructions

Prepare the Tripe

Thoroughly clean the beef tripe under running water. Cut it into small pieces and set aside.

Cook the Meat

In a large pot, add the beef shank and tripe, cover with water, and bring to a boil. Skim off any foam that rises to the top. Reduce heat and simmer for about 2 hours or until the tripe is tender.

Sauté the Vegetables

In a separate pan, heat olive oil over medium heat. Add chopped onion, minced garlic, diced carrots, and diced green bell pepper. Sauté until softened.

Add Tomatoes and Spices

Stir in diced tomatoes, bay leaves, paprika, cumin, salt, and pepper to the sautéed vegetables. Cook for another 5 minutes.

Combine and Simmer

Add the sautéed vegetable mixture to the pot with the meat. Add diced potatoes and enough water to cover everything. Bring to a boil, then reduce heat and simmer for another 30 minutes.

Finish and Serve

Stir in chopped cilantro and juice of one lime before serving. Adjust seasoning with additional salt and pepper if needed. Serve hot.