Sopa de Mondongo (Tripe Soup)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
150 minutes
Number of servings
8
Difficulty
Medium
Ingredients
14
cup(s) basic broth [see p. 304]
1
gr mondongo (tripe)
1
piece(s) beef foot
1
gr potatoes, peeled and chopped
2
piece(s) carrots, chopped
125
gr green beans
1
piece(s) white turnip, peeled and chopped
2
bunch celery, chopped
2
piece(s) tender corn cobs, cut
500
gr cabbage, chopped
2
piece(s) egg yolks
1/4
cup(s) capers and their vinegar
baking soda
Directions
- Guiso 4 ripe tomatoes, peeled and chopped · 4 scallion stalks, chopped · 4 cloves garlic, chopped · 4 criollo peppers, chopped · 2 tablespoons oil (or lard) · cumin, pepper and salt to taste.
- For guiso, sauté everything in oil for 10 minutes.
- After washing very well and scrubbing with lemon, put mondongo and foot to cook in pressure cooker with water and a little baking soda for 1½ hours approximately (if using regular pot cook for 3 hours, until tender).
- Remove and chop into small pieces, put to cook again in basic broth for 30 more minutes.
- Add potatoes, green beans, carrots, turnip, celery and cabbage; cook about 30 minutes until everything is tender.
- Add guiso, corn and capers, and leave on low heat 15 minutes.
- When ready to remove from heat, beat yolks in caper vinegar and incorporate when serving.
- Accompany with white rice.
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