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You are here: Home / Main Dishes / Mondongo Colombiano (Pork, Tripe and Chorizo Soup)

Mondongo Colombiano (Pork, Tripe and Chorizo Soup)

May 17, 2010 by Erica Dinho 51 Comments

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This post is also available in Spanish

Como hacer mondongo colombiano

Mondongo Colombiano, which is pork, tripe and chorizo soup, is served in every traditional Colombian restaurant. It is a hearty soup and a signature dish in every home in the Andean zone of Colombia. My grandmother used to make the best Mondongo I’ve ever had!

Mondongo Colombiano (Pork, Tripe and Chorizo Soup)

To make Colombian Mondongo, a variety of meats and vegetables are cooked together until everything in the pot is fork tender. Tripe is the main meat in the dish and it is balanced with lean pork and pieces of chorizo, which are used for rich flavor. Mondongo is a complete meal, accompanied by white rice, avocado, banana and drizzled with lime juice.

Mondongo Colombiano (Pork, Tripe and Chorizo Soup)

Traditionally, the tripe is cooked in a pressure cooker, which cooks the tripe faster, in about 45 minutes. If you don’t have one, simmer for a couple of hours in a normal pot.

Buen Provecho!

Mondongo Colombiano (Pork, Tripe and Chorizo Soup)

Mondongo con aguacate

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Ingredients

(6- 8 Servings)

  • 1 pound beef tripe (mondongo), cut into small pieces
  • Juice of 1 lime
  • 1/4 teaspoon baking soda
  • 1 1/2 pounds pork meat, cut into small pieces
  • 3 Colombian chorizos, sliced (optional)
  • 1 tomato, chopped
  • 2 scallions, chopped
  • 1/4 cup white onion, chopped
  • 4 small potatoes, diced
  • 1 pound yuca, diced
  • Salt and pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon achiote
  • 1/3 cup fresh cilantro
  • 1 garlic clove, chopped
  • water

Mondongo Colombiano (Pork, Tripe and Chorizo Soup) |mycolombianrecipes.com

Mondongo

Directions

  1. Wash the tripe with warm water and rub with lime juice. In a large pot combine the tripe, baking soda, and enough water to cover the tripe by 2 inches.
  2. Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 1/2 to 2 hours or 45 minutes if using a pressure cooker. Drain the tripe and discard the water.
  3. In a large pot, place the cooked tripe, pork meat, chorizos, tomato, scallions, onion, garlic, cumin and achiote. Add enough water to cover.
  4. Bring to a boil, and then reduce the heat to low and simmer slowly. For about 45 minutes. Add the yuca, cilantro and potatoes. Cook for 30 minutes more.
  5. Ladle into bowls, and garnish with additional fresh cilantro and lime wedges. Serve with white rice, avocado, banana and hot sauce(ají) on the side.
  6. Mondongo Colombiano (Pork, Tripe and Chorizo Soup)
    Mondongo Colombiano (Pork, Tripe and Chorizo Soup)

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Filed Under: Main Dishes, Soups Tagged With: Comfort Food, Traditional Colombian

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Comments

  1. Belinda @zomppa says

    May 17, 2010 at 9:41 AM

    Oh, I LOVE mondongo!!!!!!!!!!!!!!!!!! Thanks for the recipe!!!!!!

    Reply
    • Anonymous says

      June 6, 2017 at 6:02 PM

      I’m going to try this recipe on Saturday. Glad I looked it up.

      Reply
  2. Tangled Noodle says

    May 17, 2010 at 9:43 AM

    Although I’ve never had this dish, I know I would love it! It reminds me of some of my tripe dishes. When you buy your tripe, do you have to ‘clean’ it or prepare it in any other way before actually cooking it?

    Reply
    • Erica says

      May 17, 2010 at 9:51 AM

      Tangled Noodle- You have to wash it with warm water and I rub lime juice all over the tripe.

      Reply
  3. norma says

    May 17, 2010 at 9:48 AM

    Erica, I rememeber going out on a Friday night and then eating mondongo on saturday to give you energy from the night before. We used to call it “levanta muertos”…..Wish I had a plate right now!

    Reply
  4. anncoo says

    May 17, 2010 at 10:09 AM

    Love the colors, looks so delicious! We used to have tripe in stew Chinese cooking.

    Reply
  5. Mariana @ History of Greek Food says

    May 17, 2010 at 10:32 AM

    There are many ways to enjoy tripe in Greece and one of them is patsa, a tripe soup which is the perfect hangover fix. There are many patsa restaurants serving it from the night to the morning (never during the day) and they have big signs on the windows that announce WE SERVE PATSA.
    Your version sounds utterly delicious… I would like very much to try it.

    Reply
  6. Sarah Naveen says

    May 17, 2010 at 10:45 AM

    New recipe..looks so yummy!!

    Reply
  7. Joan Nova says

    May 17, 2010 at 10:58 AM

    Tripe is not for everyone…but for me, si, sí, sí! I love mondongo and yours looks delicious. Great photos with this one too.

    Reply
  8. Erica says

    May 17, 2010 at 11:09 AM

    Joan- You are right…tripe is not for everyone!!!! Thank you!

    Reply
  9. Barbara says

    May 17, 2010 at 1:08 PM

    I’ve never had mondongo, but I’d love to try it. Your soup has a marvelous combination of flavors.

    Reply
  10. rebecca subbiah says

    May 17, 2010 at 2:24 PM

    great soup tripe is common in NW England never tried it though texture put me of!

    Reply
  11. Baking is my Zen says

    May 17, 2010 at 3:26 PM

    My dear, tripe is not for this chick either. But, the soup without it must be good.

    Reply
  12. Sandra G. says

    May 17, 2010 at 3:56 PM

    Erica I Make Mondongo The Dominican And Peruvian way, Now I’m Going to try The Colombian Way, It Looks Delicious!

    Reply
  13. Erica says

    May 17, 2010 at 4:19 PM

    Thank you guys for visiting and for your comments!

    Reply
  14. ruth says

    May 17, 2010 at 4:22 PM

    Thats it! Cant take it anymore, either I go to your house for dinner or to Colombia on my next holiday! These recipes are incredible! Love chorizo, love tripe, just so drooling here!!

    Reply
  15. grace says

    May 17, 2010 at 4:54 PM

    tripe scares me a little bit, but my love for chorizo can overpower it. great soup!

    Reply
  16. Faith says

    May 17, 2010 at 5:26 PM

    I’ve never had tripe but my hubby loves it. I should make this for him!

    Reply
  17. Tangled Noodle says

    May 17, 2010 at 5:34 PM

    Thank you for the tip, Erica! (And correction on my original comment: I meant to say “my FAVORITE tripe dishes” – I’ve never made any before but want to!)

    Reply
  18. Juliana says

    May 17, 2010 at 5:39 PM

    Oh! I love tripes, but my husband will not go for it…your dish looks delicious, so so tasty 🙂

    Reply
  19. tasteofbeirut says

    May 17, 2010 at 5:49 PM

    sounds delicious Erica! I have not used tripe yet, but have heard how good it tastes many times from Mexican friends!

    Reply
  20. Bo says

    May 17, 2010 at 6:56 PM

    Erica…this looks great…but I just cannot eat tripe…it gives me the creeps…lol

    Reply
  21. Erica says

    May 17, 2010 at 10:04 PM

    Thank you everyone!

    Reply
  22. Chris says

    May 17, 2010 at 10:17 PM

    Alexis would divorce me if I tried to bring tripe into the house. Bad memories from her childhood, ha ha.

    Reply
  23. Kim says

    May 17, 2010 at 11:30 PM

    I’ve never had tripe before, but would love to try it if someone prepared it for me this way, as you’ve done here.

    Reply
  24. Oysterculture says

    May 18, 2010 at 5:52 PM

    Now I have to get my hands on some tripe – your soups are always amazing and this one looks as delicious as all the rest.

    Reply
  25. Maria says

    May 21, 2010 at 9:17 AM

    Yes, not everyone will go for tripe but I will! I’ve always enjoyed it the “Greek” way though so this looks so different in flavor and fantastic! I’ve heard of the Dominican version but have never gotten to taste that either … will have to try Mondongo soon!

    Reply
  26. Amanda says

    May 31, 2010 at 4:34 PM

    This looks absolutely delicious! I will make this. Now, one of the garnishes you mentioned banana. Is that just a regular banana, peeled on the side with the avocado and lime?

    Reply
    • Erica says

      May 31, 2010 at 8:13 PM

      Amanda- Yes, a regular banana.

      Reply
  27. Edgar La Rotta says

    September 4, 2010 at 6:06 PM

    Hi, we have a dish in colombia Norte de Santander and Santander States (Cúcuta and Bucaramanga) called MUTE, with mondongo (Tripe), but i don´t know if “Tripe” is the internal piece of cow stomach, or intestine??? i need to know. Thanks

    Reply
  28. michelle says

    November 6, 2010 at 10:22 AM

    i love your site because my husband is colombian and all his family is in colombia, and i can learn how to make colombian food from you, Right now i am making mondongo soup, for the first time, my husband said he loves this soup, so we will see how it goes, ill write back and tell you if he and our children like it. thankyou very much

    Reply
  29. Mike says

    March 29, 2011 at 5:41 PM

    I’ve eaten tripe in many ways. I’m Puerto Rican so we eat our fair share of mondongo. When I went to Medellin, Colombia I loved the way they served their mondongo. Rice, avocado, lime and don’t forget the arepas. Simply delicious. Dios bendiga Colombia!!!!

    Reply
  30. Ashley says

    January 5, 2012 at 2:02 PM

    I am so excited to find your blog! My fiance is paisa and I have learned to cook a lot of his dishes. Mondongo is one of his favorites. Looking forward to reading your recipes!

    Reply
  31. Andrea says

    July 25, 2012 at 9:46 PM

    Erica,
    I’m making Mondongo tonight and the smell is DELICIOUS!!! My husband is coming home from a long trip and I’m surprising him with this amazing soup.
    Thanks for sharing. Love your website!

    Reply
  32. Jessica says

    August 25, 2012 at 2:55 PM

    I completely adore you and thoroughly enjoy your recipes! My parents are Colombian and I love keeping in touch with my roots.

    Reply
  33. lia liyelcy sanchez herandez says

    November 11, 2012 at 7:42 PM

    Que bueno me quedo el mio….!

    Reply
  34. Ana Frye says

    August 31, 2013 at 1:14 PM

    I’m so excited!! its been at least 13 yrs since i last had mondongo!! looking forward to making this at home and my husband trying out one of my favorite foods of my childhood! Thank you Erica!!

    Question:
    I dont eat pork at all (allergic), what other type of meat can i use in substitution?

    Reply
  35. Monica says

    October 22, 2014 at 2:04 AM

    Erika,

    Thank you for your recipes. I just made the Arriz con Pollo & it was delicious. My father was from Barranquilla & his family from Cartagena & Bogota. He passed & I didn’t get all the family recipes. From what I’ve tried, your recipes are Authentic In flavor.

    I plan to make the Mondongo soon. Just want to know where I can find Colombian Chorizo? I have never seen it. Thank you & may God bless you.

    Reply
    • Erica Dinho says

      October 22, 2014 at 8:59 AM

      Hi Monica,
      I find Colombian chorizo at my local Latin market.

      Reply
  36. Monica says

    October 22, 2014 at 9:03 AM

    Erica,

    Thank you. I will look for it. Can’t wait to make it. ☺️

    Reply
  37. Mags says

    August 27, 2015 at 5:45 PM

    Can’t help by notice that the recipe does not contain SALT. Is this a typo?

    Reply
    • Erica Dinho says

      August 28, 2015 at 9:17 AM

      Add salt to your taste.

      Reply
  38. Dawn says

    November 5, 2015 at 12:49 PM

    I am planning on trying this recipe this weekend – how do you use the achiote? Is this just the seeds, or the paste? I know of a Columbian market I am goign to go to and hope I can find it. Thank You – My boyfreind is from Columbia and I have made several of your recipes (so far he has been pretty happy having a taste of home) He mentioned this soup last week and I knew I would find the recipe here and so I am going to give it a try – thanks again

    Reply
    • Erica Dinho says

      November 9, 2015 at 10:04 AM

      I use the achiote powder.

      Reply
  39. WS says

    May 25, 2016 at 10:33 AM

    Best recipes!!! My husband is Colombian and this site helps me a lot in preparing delicious meals ❤️

    Reply
  40. Luz says

    November 21, 2016 at 4:53 PM

    Gracias ESPERO me salga bien

    Reply

Trackbacks

  1. Colombian Food: Mondongo | Bogota Rocks! says:
    June 7, 2011 at 11:27 PM

    […] make the soup more pungent, and a splash of lime juice will make the dish complete. You can find a great recipe at My Colombian Recipes, a blog I highly recommend for anytime that you find yourself wanting to try out a dish you had in […]

    Reply
  2. GlobeTrotting Foodie says:
    June 8, 2012 at 5:09 PM

    […] was afraid of. This is when I first became acquainted with a thick, hearty soup Colombians know as Mondongo. Colombia, […]

    Reply
  3. La deliciosa ‘CH’ de los Colombianos « Karol Hernandez says:
    February 17, 2013 at 12:25 PM

    […] perdido con los años. Aunque no recuerdo Bogotá vívidamente, aun amo el ajiaco, el sancocho, el mondongo, y aunque a muchos no les guste me hacen falta los cubios y las […]

    Reply
  4. Mondongo | Homebody Adventures says:
    June 6, 2013 at 11:39 AM

    […] Corraleros De Majagual.  Listen to it here.  I know it doesn’t make much sense to think of mondongo in the summer, since its hot– but when you think of home, memories don’t have to make […]

    Reply
  5. South American 2013, Letter 6: Of Immitation Not Being Flattering in Retail, Nightclubs Named After Ponchos, and How Everything Becomes Terribly Uninteresting When Near Heatstroke | Way Too Many Words says:
    June 25, 2013 at 1:21 PM

    […] up potatoes and meat bits (tripe and pork) in a citrusy savory broth. I’ll have to try to make some when I get […]

    Reply

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