Mondongo is a rich, hearty soup from Colombia that warms your heart and soul! It’s made with tender beef tripe, veggies like yuca, carrots, and corn, and a mix of spices that give it a deep, comforting flavor. In Colombia, this dish is a family favorite, often cooked for special occasions or big gatherings, served with rice or arepas on the side. It’s a labor of love, but the taste is worth every minute!
Let me take you back to my grandma’s kitchen, where the smell of simmering mondongo filled the air on chilly days. She’d spend hours making it, telling stories of her childhood as we waited. Now, I’m passing her simple steps to you. Let’s cook this Colombian Mondongo together—grab your big pot, and let’s get started!
Ingredients (Serves 6-8)
- For the Tripe and Broth:
- 1 kg (2.2 lbs) beef tripe, cleaned and cut into bite-sized pieces
- 1 tablespoon salt (for cleaning tripe)
- 1 teaspoon baking soda (to tenderize tripe)
- 1 large onion, halved
- 2 cloves garlic, whole
- 1 bay leaf
- 10 cups water (for initial boil)
- For the Soup:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 medium tomatoes, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional, for extra flavor)
- 1/2 teaspoon ground black pepper
- 6 cups beef or chicken broth (or water with 2 bouillon cubes)
- 2 medium yucas (cassava), peeled and cut into chunks
- 2 medium carrots, sliced
- 1 large corn on the cob, cut into 2-inch pieces
- 1 cup frozen peas (or fresh if you have them)
- Salt, to taste
- For Serving:
- 2 cups cooked white rice or arepas
- 1 ripe avocado, sliced
- 1/4 cup chopped cilantro (for garnish)
- Lime wedges
Equipment Needed
- Large pot with a lid
- Knife and cutting board
- Colander (for rinsing tripe)
- Measuring cups and spoons
- Wooden spoon
- Tongs (for handling tripe)
- Serving bowls
Step-by-Step Instructions
Step 1: Clean the Tripe
I remember my grandma starting early with the tripe—it’s the heart of mondongo! Rinse the beef tripe under cold water to get rid of any bits. Rub 1 tablespoon salt and 1 teaspoon baking soda into the tripe, then let it sit for 30 minutes. This helps clean it and makes it tender. Rinse it well again under running water until it feels fresh. Cut the tripe into bite-sized pieces and set it aside.
Memory: My grandma would sing while scrubbing the tripe, saying, “Clean it good, and it’ll taste like heaven!” We’d giggle and help her rinse.
Step 2: Boil the Tripe
Put the tripe in a large pot with 10 cups of water, the halved onion, 2 whole garlic cloves, and 1 bay leaf. Bring it to a boil over high heat, then lower it to a simmer. Cover and cook for 1.5 to 2 hours until the tripe is soft but not falling apart. Check it with a fork—it should be tender. Drain the tripe, throw away the onion, garlic, and bay leaf, and save the broth for later. Set the tripe aside.
Tip: If the tripe still feels tough, cook it longer—some pieces need extra time to get just right.
Step 3: Chop the Veggies
While the tripe cooks, let’s prep the veggies. Finely chop the second onion, red bell pepper, and tomatoes. Mince 2 more cloves of garlic. Slice the carrots and cut the yuca into chunks (remove the woody center if it’s tough). Cut the corn into 2-inch pieces. I love lining them up on the counter—it feels like I’m setting the stage for a big meal!
Tip: If fresh yuca is hard to find, frozen works great—just thaw it first.
Step 4: Cook the Base
Heat 2 tablespoons vegetable oil in the same big pot over medium heat. Add the chopped onion, garlic, and red bell pepper. Stir with a wooden spoon for 5 minutes until they soften and smell good. Toss in the chopped tomatoes, 1 teaspoon cumin, 1/2 teaspoon smoked paprika (if using), and 1/2 teaspoon black pepper. Cook for 3-4 minutes until the tomatoes turn into a thick sauce. This is the flavor foundation!
Memory: My grandma would let us stir the veggies, saying, “You’re the chef’s helpers!” It made us feel so special.
Step 5: Add the Tripe and Broth
Put the cooked tripe back into the pot with the veggie mix. Pour in 6 cups of the saved broth (or water with bouillon cubes) and stir it all together. Add the yuca, carrots, and corn pieces, pushing them down into the broth. Bring it to a boil, then lower the heat to a simmer. Cover and cook for 30 minutes until the veggies start to soften.
Tip: If you don’t have enough saved broth, add extra water or broth to cover everything.
Step 6: Add the Rice and Peas
Stir in 3 cups of rinsed short-grain rice and the peas. The rice will soak up the broth and make the soup thick and creamy—that’s the “atollado” part! Cover the pot again and cook for another 20-25 minutes, stirring now and then. The rice should be soft, and the broth should be thick like a stew. Taste it and add more salt if needed.
Memory: My aunt would peek under the lid, smiling, and say, “It’s almost ready—smell that love!” We couldn’t wait!
Step 7: Rest and Serve
Turn off the heat and let the pot sit, covered, for 5 minutes. This lets the flavors come together. Give it a gentle stir—the rice, tripe, and veggies should be a creamy mix. Scoop it into big bowls, making sure everyone gets some tripe and veggies. Add sliced avocado on the side, sprinkle chopped cilantro on top, and serve with lime wedges and rice or arepas.
Serving Idea: Put the bowls on the table with the avocado and lime in little dishes—let everyone add their own, just like a Colombian feast!
Cooking Tips for Mondongo
- Tripe Tip: Cleaning the tripe well is key—don’t skip the salt and baking soda step, or it might taste strong.
- Meat Swap: No pork ribs? Use sausage or extra chicken—just brown it with the tripe.
- Veggie Add-Ons: Try adding potatoes or green beans for more variety—they cook well with the rice.
- Spice It Up: Add a chopped chili with the veggies if you like heat, or serve with ají sauce on the side.
- Leftovers: Store in the fridge for up to 3 days. Reheat in a pot with a splash of broth to keep it creamy—microwaving works too, just cover it.
- Make Ahead: Cook the tripe and veggies a day before. When ready, add rice and finish it off.
Why You’ll Love This Mondongo
Mondongo is like a big bowl of Colombian love! The tender tripe, creamy rice, and colorful veggies make it so comforting, and the one-pot style keeps it easy. This recipe comes from my grandma’s kitchen, where every spoonful brought us closer as a family. It’s perfect for a cozy day or when you want to share a taste of Colombia with friends. You’ll feel warm and happy with every bite—I know I do!
Nutritional Information (Per Serving, Approx.)
- Calories: 450-500 kcal
- Protein: 25g
- Fat: 15g
- Carbohydrates: 60g
- Fiber: 5g
- Sodium: 900mg (varies with seasoning)
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better the next day!
- Freezing: Freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm in a pot over low heat with a splash of broth or water to keep it creamy. Microwave works too, but cover with a damp paper towel.
Final Thoughts
Making Mondongo takes me back to my grandma’s kitchen, where the slow simmer filled the house with joy. This recipe is simple but full of flavor, bringing a taste of Huila to your home.