Colombian mondongo is one of the country’s most beloved traditional soups. Made with beef tripe, vegetables, root crops, and a flavorful tomato-onion sofrito known as hogao, it is especially popular in Antioquia, the Coffee Region, and Valle del Cauca.
This slow-cooked dish is commonly enjoyed during family gatherings and weekend meals. Its hearty texture and rich flavor make it one of Colombia’s most comforting traditional foods.
Ingredients
- 1 kg cleaned beef tripe, cut into cubes
- 500 g pork, cut into cubes
- 3 liters water
- 500 g white potatoes, peeled and diced (4 medium potatoes)
- 400 g cassava, peeled and cut into chunks (3 cups)
- 300 g carrots, diced (3 medium carrots)
- 250 g green peas (2 cups)
- 200 g chopped scallions (1½ cups)
- 200 g diced ripe tomatoes (1½ cups)
- 20 g minced garlic (4 cloves)
- 15 g chopped fresh cilantro (1 cup)
- 10 g ground cumin (2 teaspoons)
- 5 g annatto powder (1 teaspoon)
- 15 g salt
- 3 g black pepper
- 30 ml vegetable oil (2 tablespoons)
- 2 lemons for cleaning the tripe
Preparation
- Clean the tripe, rinse the tripe thoroughly and rub it with lemon juice. Wash several times until completely clean.
- Cook the meat, place the tripe in a large pot with the water and cook for about 2 hours until tender. Add the pork during the last hour of cooking.
- Prepare the hogao, heat the oil and sauté the scallions, tomatoes, garlic, cumin, annatto, salt, and pepper for about 8 minutes until thick and fragrant.
- Add the vegetables, stir the hogao into the soup along with the carrots, peas, and cassava. Cook for 20 minutes.
- Add the potatoes, continue cooking for another 20 minutes until all vegetables are tender.
- Finish the soup, add half of the cilantro, adjust the seasoning, and cook for 5 more minutes.
- Serve, ladle into bowls and garnish with the remaining cilantro.
Chef’s Tips
Clean the tripe thoroughly for the best flavor.
A pressure cooker can significantly reduce cooking time.
The flavor often improves after resting for several hours.
Traditional Variations
In Antioquia, beef foot is sometimes added for a richer broth.
Some recipes include chorizo or bacon.
Certain regional versions incorporate cooked corn.
Traditional Serving Style
Serve hot with white rice, avocado, lime wedges, and Colombian hot sauce. White corn arepas are also a common accompaniment.
Recommended Side Dishes
- White rice
- Avocado
- White corn arepas
- Lime wedges
- Colombian hot sauce
- Fried sweet plantains
Did You Know?
Mondongo originated from culinary traditions brought during the colonial period but evolved into a uniquely Colombian dish. Regional adaptations created many versions, though tripe, vegetables, and hogao remain central ingredients.
Today it is one of the most iconic dishes of traditional Antioquian cuisine.
Frequently Asked Questions
Mondongo is beef tripe, the edible lining of a cow’s stomach. When properly cooked, it becomes tender and flavorful.
Lemon helps clean the tripe and reduce strong odors before cooking.
Typically 2 to 3 hours in a regular pot, depending on the quality and thickness of the tripe.
Yes. It freezes very well when stored in airtight containers.
Colombian versions typically feature hogao, potatoes, cassava, peas, and classic accompaniments such as rice, avocado, and arepas.
