Mondongo is a popular dish in Latin America, every country has its own variation of this dish. This is my grandmother's Colombian version of Sopa de Mondongo recipe.
What is Colombian Mondongo?
It's a filling and hearty soup made with pork, tripe, vegetables, spices, herbs and some cooks add chorizo. It's served in every traditional Colombian restaurant.
To make Colombian Mondongo, a variety of meats and vegetables are cooked together until everything in the pot is fork tender. Beef tripe is the main meat in the dish and it is balanced with lean pork and pieces of Colombian chorizo, which are used for rich flavor. If you don't like chorizo flavor just omit it.
This comforting soup is also signature dish in every home in the Andean zone of Colombia. My grandmother used to make the best Mondongo I've ever had!
Ingredients to Make this Soup
You'll find the printable recipe card with exact amounts and cooking directions below.
Beef Tripe: It's also known as mondongo or menudo. You can find it in many supermarkets in the United States or at your local Latin market.
Lime: To clean the tripe and to serve the soup.
Baking Soda: To clean the tripe.
Pork: You can use your favorite pork meat for stew or soups.
Colombian Chorizos: This ingredient is optional.
Vegetables: Tomato, scallions, onions, potatoes, yuca and garlic.
Spices: Cumin, achiote, salt and pepper achiote
Herbs: Fresh cilantro, replace it with fresh parsley if you prefer.
How to Make Colombian Mondongo
- 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.
- Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 ½ to 2 hours or 45 minutes if using a pressure cooker. Drain the tripe and discard the water.
- In a large pot, place the cooked tripe, pork meat, chorizos, tomato, scallions, onion, garlic, cumin and achiote. Add enough water to cover.
- 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.
- 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.
How to Serve Mondongo Soup
This dish is a complete meal, accompanied by white rice, avocado, banana and drizzled with lime juice and ají sauce.
Tips to Cook Tripe
Tripe should be clean very well before cooking. Be sure to wash the tripe thoroughly with warm water at least twice and cut into bite size pieces.
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.
My grandmother used to add chorizo to her mondongo soup, but you can omit it if you don't like the flavor. This is the perfect Sunday dish to enjoy with family and friends.
Storing Leftover Mondongo
Store the soup leftovers in an airtight container in the refrigerator for up to 2 days. It can be reheated in a pot on the stove top or in the microway oven.
More Comforting Soups to Try
Ajiaco Bogotano (Chicken ad Potato Soup)
Sopa de Moneditas (Green Plantain Chips Soup)
Crema de Alcachofas (Artichokes Creamy Soup)
Colombian Mondongo Recipe
Ingredients
- 1 pound beef tripe mondongo, cut into small pieces
- Juice of 1 lime
- ¼ teaspoon baking soda
- 1 ½ pounds pork meat cut into small pieces
- 3 Colombian chorizos sliced (optional)
- 1 tomato chopped
- 2 scallions chopped
- ¼ cup white onion chopped
- 4 small potatoes diced
- 1 pound yuca diced
- Salt and pepper
- ½ teaspoon ground cumin
- ¼ teaspoon achiote
- ⅓ cup fresh cilantro
- 1 garlic clove chopped
- water
Instructions
- 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.
- Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 ½ to 2 hours or 45 minutes if using a pressure cooker. Drain the tripe and discard the water.
- In a large pot, place the cooked tripe, pork meat, chorizos, tomato, scallions, onion, garlic, cumin and achiote. Add enough water to cover.
- 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.
- 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.
Billy Wagner
Just made this... I did make some changes. I cooked the Yuca/Potato longer to break things down more... and added a bit more lime juice... TOTALLY DELICIOUS!
This is going to be made more often.
Anonymous
Absolutely amazing!
I doubled the spices and also added some cayenne because we like spice.
Thank you so much for this great recipe.
Laura B
I love Mondongo but I don’t understand why Chorizo? When we would go to this place on the outskirts of Bogota, and many other restaurants in Bogota, they never added Chorizo. Then living here I went to a place near Philly and it was the first time I had chorizo in a Mondongo. Definitely not the same. I love it without the Chorizo.
Erica Dinho
Depending of your taste. You can omit the chorizo if you prefer.
Yaya
Amazing!
I doubled the spices and added cayenne because we like spice.
Thank you for a great recipe!
Jon Wellington
This dish is my favourite and most memorable of everything we ate over the six weeks we spent in Colombia. I’ve been craving it lately and this is the best recipe (en inglés). I made it years ago but I got the wrong tripe. I got the right stuff from my local market this week. Thank you!! Hope I do it justice!
Luz
Gracias ESPERO me salga bien
WS
Best recipes!!! My husband is Colombian and this site helps me a lot in preparing delicious meals ❤️
Dawn
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
Erica Dinho
I use the achiote powder.
Mags
Can't help by notice that the recipe does not contain SALT. Is this a typo?
Erica Dinho
Add salt to your taste.
Monica
Erica,
Thank you. I will look for it. Can't wait to make it. ☺️
Monica
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.
Erica Dinho
Hi Monica,
I find Colombian chorizo at my local Latin market.
Ana Frye
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?
lia liyelcy sanchez herandez
Que bueno me quedo el mio....!