Colombian mondongo is one of the country’s most traditional and beloved soups. Made with beef tripe (also called callo or panza), vegetables, and root vegetables, this dish holds a prominent place in the cuisine of regions such as Antioquia, the Coffee Region, and Valle del Cauca.
It is a long-simmered recipe that often brings the family to the table on weekends and celebrations. Its hearty texture, rich broth, and combination of meats and vegetables make it one of the most comforting preparations in Colombian cooking.
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Colombian Mondongo Soup
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6
- Category: Soup
- Cuisine: Colombian
Ingredients
- 1 pound beef tripe (mondongo), cut into small pieces
- Juice of 1 lime
- ¼ teaspoon baking soda
- 1½ pounds pork, cut into small pieces
- 3 Colombian chorizos, sliced
- 1 tomato, chopped
- 2 long green onion stalks, chopped
- ¼ cup chopped white onion
- 4 small potatoes, peeled and cubed
- 1 pound yuca (cassava), peeled and diced
- 1 garlic clove, chopped
- ½ teaspoon ground cumin
- ¼ teaspoon achiote (annatto)
- ⅓ cup fresh cilantro
- Salt and pepper to taste
- Water to cover
Preparation
- Clean and cook the tripe. Wash the tripe with warm water and rub it with the lime juice. In a large pot, combine the tripe, baking soda, and enough water to cover it. Bring to a boil, reduce to a simmer, and cook until tender, 1½ to 2 hours (or 45 minutes in a pressure cooker). Drain the tripe and discard that water.
- Cook the meats. In a large pot, place the cooked tripe, pork, chorizo, tomato, long green onion, white onion, garlic, cumin, and achiote. Add enough water to cover, bring to a boil, and reduce the heat to low; simmer for about 45 minutes.
- Add the yuca and potatoes. Add the yuca, cilantro, and potatoes, and cook 30 minutes more.
- Serve. Serve in bowls with cilantro and lime wedges, alongside white rice, avocado, plantain, and hot sauce.
Chef’s Tips
Clean the tripe carefully for a more pleasant flavor and a clean broth.
A pressure cooker can considerably reduce the cooking time.
If possible, make the mondongo a few hours ahead, as the flavors tend to improve with resting.
Traditional Variations
In Antioquia, it is common to add beef trotter (pata de res) for more body in the broth.
Some recipes add chorizo or bacon for extra flavor.
In some regions, cooked corn is added along with the vegetables.
Traditional Serving Style
Serve the mondongo piping hot with white rice, avocado, lime, and Colombian ají. In many regions it is also accompanied by freshly made white arepas.
Recommended Side Dishes
- White rice
- Avocado
- White arepa
- Lime
- Colombian ají (hot sauce)
- Fried ripe plantain
Culinary Note
Mondongo has roots in various culinary traditions brought by the Spanish, but in Colombia it evolved into a dish with its own identity. Each region developed its own versions, although the base of tripe, vegetables, and root vegetables remains the common thread.
Today it is one of the most representative dishes of traditional Antioquian cuisine and is often found in fondas, traditional restaurants, and family celebrations.
Frequently Asked Questions
Mondongo is beef stomach, also known as callo or panza. When cooked properly it becomes tender and absorbs the flavors of the broth very well.
Lime helps remove strong odors and contributes to a deeper cleaning before cooking.
Generally between 2 and 3 hours in a regular pot, depending on the cut and the quality of the tripe.
Yes. Refrigerate it within 2 hours of cooking and eat it within 3 to 4 days; you can also freeze it in airtight containers. Always reheat to 74 °C (165 °F).
Colombian versions stand out for the use of chorizo, potato, yuca, and traditional sides such as rice, avocado, and arepa.
