Sopa de Mondongo (Tripe Soup)

🛒 Ingredients

• Beef Tripe (cleaned) 100 g · 85 kcal
• Potato 50 g · 39 kcal
• Yuca (Cassava) 50 g · 80 kcal
• Carrot 25 g · 10 kcal
• Onion 17 g · 7 kcal
• Red Bell Pepper 17 g · 3 kcal
• Garlic 2 g · 3 kcal
• Tomato Paste 3 g · 2 kcal
• Vegetable Oil 5 g · 44 kcal
• Cumin (ground) 1 g · 0 kcal
• Dried Oregano 1 g · 0 kcal
• Annatto (Achiote) or Paprika 1 g · 0 kcal
• Cilantro (fresh) 5 g · 0 kcal

👨‍🍳 Instructions

1. Clean the beef tripe thoroughly by rinsing several times, then boil it with salt and a splash of vinegar for 10-15 minutes, drain, and rinse again. Cut the pre-boiled tripe into bite-sized pieces.
2. In a large pot, combine the cleaned tripe with enough water or broth to cover, along with a pinch of salt and oregano. Bring to a boil, then reduce heat and simmer for 2-3 hours until the tripe is tender.
3. While the tripe is simmering, prepare the sofrito. In a separate pan, heat vegetable oil over medium heat and sauté chopped onion, bell pepper, and garlic until softened and fragrant.
4. Add tomato paste, cumin, and annatto (or paprika) to the sofrito, stirring well. Cook for another 2-3 minutes to deepen the flavors.
5. Once the tripe is tender, add the sofrito, diced potatoes, yuca, and carrots to the pot. Continue to simmer until the vegetables are cooked through and the soup has thickened slightly.
6. Taste and adjust seasoning with salt to your preference. Ladle the Sopa de Mondongo into bowls, garnish with fresh chopped cilantro, and serve hot.