FoodieAtlas Logo
FoodieAtlas Recipes around the World

Sopa De Mondongo

Sopa De Mondongo
Nicaragua
⏱ — min. Serves: —

Ingredients

  • 2 lbs (900g) beef tripe, cleaned and cut into pieces
  • 1 lb (450g) beef shank or short ribs
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large tomatoes, diced
  • 1 bell pepper, diced
  • 1 carrot, sliced
  • 2 potatoes, peeled and cubed
  • 1/2 cup chickpeas, soaked overnight
  • 1/4 cup tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 4 cups beef or chicken broth
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish (optional)
  • Lime wedges for serving

Instructions

Prepare the Tripe

Place the tripe in a large pot and cover with water. Bring to a boil and cook for 5 minutes. Drain and rinse the tripe under cold water. Set aside.

Cook the Meat

In a large pot or Dutch oven, heat the vegetable oil over medium heat.

Add the beef shank or short ribs and cook until browned on all sides. Remove the meat from the pot and set aside.

Sauté Vegetables

In the same pot, add the chopped onion, garlic, and bell pepper. Sauté until softened and fragrant, about 5 minutes.

Stir in the diced tomatoes and tomato paste. Cook for another 2-3 minutes.

Combine Ingredients

Return the browned meat and tripe to the pot.

Add the carrot, potatoes, chickpeas, cumin, paprika, oregano, thyme, and bay leaves. Stir to combine.

Pour in the beef or chicken broth and bring to a boil.

Simmer the Soup

Reduce the heat to low and cover the pot. Simmer for 1.5 to 2 hours, or until the tripe and meat are tender and the chickpeas are cooked through.

Finish and Serve

Taste and adjust seasoning with salt and pepper as needed.

Garnish with fresh cilantro or parsley if desired.

Enjoy your meal!