Entree: Honduras – National Cuisine – Sopa de Mondongo (Hearty beef tripe and root-vegetable soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Total 3 hrs

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 2 lb beef tripe, cleaned and cut into 1-inch (2.5 cm) pieces
- 1 lb bone-in pork hock
- 12 cups (2.8 L) water or beef stock
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 1 lb yuca (cassava), peeled and cut into 1-inch (2.5 cm) pieces
- 1 medium green plantain, peeled and cut into 1-inch (2.5 cm) chunks
- 1 red bell pepper, seeded and chopped
- 2 medium tomatoes, chopped
- 1 cup fresh cilantro, chopped, plus extra for garnish
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 bay leaf
- 2 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 limes, quartered for serving
- Optional: avocado slices and cooked white rice to serve

Show original ingredient measurements

- 2 lb (900 g) beef tripe, cleaned and cut into 1-inch (2.5 cm) pieces
- 1 lb (454 g) bone-in pork hock
- 12 cups (2.8 L) water or beef stock
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 1 lb (450 g) yuca (cassava), peeled and cut into 1-inch (2.5 cm) pieces
- 1 medium green plantain, peeled and cut into 1-inch (2.5 cm) chunks
- 1 red bell pepper, seeded and chopped
- 2 medium tomatoes, chopped
- 1 cup (30 g) fresh cilantro, chopped, plus extra for garnish
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1 g) ground cumin
- 1 bay leaf
- 2 tsp (10 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 limes, quartered for serving
- Optional: avocado slices and cooked white rice to serve

Instructions

1. Rinse the tripe thoroughly under cold water. In a large pot, place tripe and cover with water; add white vinegar and bring to a boil for 10 minutes. Drain, rinse tripe again, and discard blanching liquid to remove impurities.
2. Return the blanched tripe to the pot with the pork hock and 12 cups (2.8 L) fresh water or stock. Add bay leaf and bring to a simmer over medium-low heat. Skim any foam, cover partially, and simmer gently for 1.5–2 hours until the tripe and pork hock are tender.
3. In a skillet, heat vegetable oil over medium heat and sauté the chopped onion until translucent, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in chopped tomatoes, red bell pepper, oregano, and cumin and cook 2–3 minutes to meld flavors.
4. Add the sautéed vegetables to the pot with the tripe. Stir in carrots, potatoes, yuca, and plantain. Continue to simmer, covered, for 30–40 minutes more until all root vegetables are tender and the broth is flavorful.
5. Remove the pork hock, shred any meat and return meat to the soup (discard bones). Taste and adjust seasoning with salt and pepper.
6. Ladle soup into bowls, garnish with chopped cilantro, and serve with lime wedges and optional avocado and white rice.