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''Sopa de mondongo'' is a
soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...
made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as
bell pepper The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum ) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange ...
s, onions,
carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...
s,
cabbage Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nb ...
, celery, tomatoes, cilantro,
garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
or
root vegetable Root vegetables are underground plant parts eaten by humans as food. Although botany distinguishes true roots (such as taproots and tuberous roots) from non-roots (such as bulbs, corms, rhizomes, and tubers, although some contain both hypocotyl a ...
s. The dish is generally prepared in former Spanish colonies in Latin America,
Caribbean The Caribbean (, ) ( es, El Caribe; french: la Caraïbe; ht, Karayib; nl, De Caraïben) is a region of the Americas that consists of the Caribbean Sea, its islands (some surrounded by the Caribbean Sea and some bordering both the Caribbean Se ...
, and in the Philippines.


Variations

Many variations of ''sopa de mondongo'' exist in Latin America, the Philippines and the
Caribbean The Caribbean (, ) ( es, El Caribe; french: la Caraïbe; ht, Karayib; nl, De Caraïben) is a region of the Americas that consists of the Caribbean Sea, its islands (some surrounded by the Caribbean Sea and some bordering both the Caribbean Se ...
. Some add rice or maize late in the process. Bone marrow or hoof jelly may be used. The tripe may be soaked in citrus juice or a paste of
sodium bicarbonate Sodium bicarbonate (IUPAC name: sodium hydrogencarbonate), commonly known as baking soda or bicarbonate of soda, is a chemical compound with the formula NaHCO3. It is a salt composed of a sodium cation ( Na+) and a bicarbonate anion ( HCO3−) ...
before cooking. The vegetables and spices used vary with availability. In Argentina, it is also referred to as ''mondongo''. In Brazil, it is also referred to as ''mondongo'' or ''mocotó''. It is usually consumed in the southern regions, but in the northeast, it is also named ''dobradinha''. Dobradinha is made from tripe but is not the same as "sopa de mondongo". In
Colombia Colombia (, ; ), officially the Republic of Colombia, is a country in South America with insular regions in North America—near Nicaragua's Caribbean coast—as well as in the Pacific Ocean. The Colombian mainland is bordered by the Car ...
, ''sopa de mondongo'' is often eaten as the soup course of a traditional '' almuerzo''. The soup in
Colombia Colombia (, ; ), officially the Republic of Colombia, is a country in South America with insular regions in North America—near Nicaragua's Caribbean coast—as well as in the Pacific Ocean. The Colombian mainland is bordered by the Car ...
, is often made with chicken or beef stock, with a lot of cilantro (coriander). Many vegetables such as peas, carrots, and onion are used to flavor the chicken or beef stock. Salt and pepper, along with corn, are also thrown into the soup for extra flavoring. The tripe used for this soup is varied. The most typical kind of tripe is beef tripe, but in several other regions across the nation, pork tripe and chicken or turkey tripes are also used in the soup. In the Dominican Republic ''sopa de mondongo'' is popular and easy to come by in restaurants as one of its most popular dishes on the island. Beef tripe is typically washed in lime or lemon. Onions, garlic, bell peppers, tomatoes, carrots and celery are cooked in vegetable oil before boiling. Tripe is then added with potatoes and seasoned with salt, pepper, and coleus amboinicus (locally known as Dominican orégano). Another version is ''mondongo guisado''. This is a thicker version using tomato paste in replace of fresh tomatoes and also adding plantains, squash, olives, capers, green bananas, and replacing potatoes for cassava. Both soups are served with chopped cilantro, avocado, rice and hot sauce made with garlic, Dominican orégano, and chilies fermented in bitter orange juice called ''agrio de naranja''. In Panama, it is known simply as "mondongo" and it is cooked as a stew with onions, carrots, chickpeas and a
bay leaf The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tr ...
and seasoned with
chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or ...
and/or pigtails (which are always sold salted). It is considered a heavy meal, traditionally eaten with white rice. Other side dishes include salads and sweet plantains. In the countryside when a roof is built on a new house, the future owners together with their friends and family and construction workers organize a meal known as "mondongada" where mondongo is the main course. A variant known as "mondongo a la culona" from the province of Colon also includes pig knuckles and feet and replaces chickpeas with white beans. In Puerto Rico beef tripe is used. The tripe is washed and marinated in citrus, salt and garlic over night. On the day of cooking, the tripe is added to a stock pot of
sofrito (Spanish, ), (Catalan), (Italian, ), or (Portuguese, ) is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or ...
, ham, calf feet and tail, tomato sauce, herbs, stock, squash, cassava, yam, batata, corn on the cob, chickpeas,
celeriac Celeriac (''Apium graveolens'' var. ''rapaceum''), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), is a variety of celery cultivated for its edible stem or hypocotyl, and shoo ...
, yautía, and potatoes. Eaten with rice, fried plantains or breadfruit, avocado, bread, and " pique criollo" a hot sauce made from steeping chilies, garlic, scallions, fruit skin and pulp, herbs, and spices in vinegar and citrus. Añasco, Puerto Rico is known for mondongo made with ham, bacon, capers, saffron, and olives garnish with almonds and with slices of pan de ague soaked in broth, milk and eggs, toasted in cornmeal and coriander seeds before frying in butter. In
El Salvador El Salvador (; , meaning " The Saviour"), officially the Republic of El Salvador ( es, República de El Salvador), is a country in Central America. It is bordered on the northeast by Honduras, on the northwest by Guatemala, and on the south b ...
, it is also referred as "sopa de pata" is considered a very nutritious and tasty food. It is cooked with ripe banana, cabbage leaves, cassava, sesame seeds, pumpkin seeds, carrots, potatoes, huisquil, green chile, udder or beef tripe, onion and cow's feet. In Venezuela, the dish itself is referred to as ''mondongo'' while the tripe is called "panza" (belly) and is considered a very heavy meal, often reserved as a single meal of the day. It is usually consumed in the north-central regions and in the
Llanos The Llanos (Spanish ''Los Llanos'', "The Plains"; ) is a vast tropical grassland plain situated to the east of the Andes in Colombia and Venezuela, in northwestern South America. It is an ecoregion of the tropical and subtropical grasslands, sav ...
, and depending on the region, it may turn sweeter (as in the eastern coast) or having
chickpea The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high ...
s, but a common characteristic that all usually have, is the adding of pig feet to increase and improve the taste, and is actually the ingredient that gives the mondongo its flavor and extra high caloric content. The ''mondongo'' is often flavored with lemon or tamarind, and accompanied by arepas or
casabe Tapioca (; ) is a starch extracted from the storage roots of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North and Northeast regions of Brazil, but whose use is now spread throughout South America. ...
. Throughout Venezuela, the mondongo is eaten by the people at very early hours of the day, or late in the night, when they go out of the rumbas or parties in nightclubs. The mondongo, is also used to be sold in areperas, or restaurants specializing in arepas.


See also

* Sancocho * Flaki *
İşkembe çorbası Tripe soup, tripe stew or tripe chorba ( tr, işkembe çorbası, bg, шкембе чорба, škembe čorba, mk, чкембе чорба) is a soup or stew made with tripe (cow or lamb/mutton stomach). It is widely (not universally) considered ...
* Menudo *
Tripes à la mode de Caen Tripes à la mode de Caen is a traditional dish of the cuisine of Normandy, France. In its original form this dish consisted of all four chambers of a beef cattle's stomach, part of the large intestine (this was outlawed in France in 1996), plu ...


References

{{DEFAULTSORT:Sopa De Mondongo Venezuelan soups Argentine cuisine Brazilian soups Colombian soups Dominican Republic cuisine Nicaraguan cuisine Panamanian cuisine Puerto Rican soups Offal