Colombian Mondongo Soup

Colombian mondongo is one of the country’s most traditional and beloved soups. Made with beef tripe (also called callo or panza), vegetables, root vegetables, and a flavorful hogao, 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.

Colombian Mondongo Soup

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• Author: Recetas123
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes
• Yield: 5
• Category: Soup
• Cuisine: Colombian

Print Recipe

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Ingredients

• 1 kg beef tripe (mondongo)
• 500 g pork, cut into cubes
• 3 liters water
• 500 g white potatoes, peeled and cubed
• 400 g yuca (cassava), peeled and cut into chunks
• 300 g carrots, cubed
• 250 g green peas
• 200 g cebolla larga (long green onion), chopped
• 200 g ripe tomato, chopped
• 20 g garlic, minced (4 cloves)
• 15 g fresh cilantro, chopped
• 4 g ground cumin (2 teaspoons)
• 5 g achiote (annatto) or coloring
• 15 g salt
• 3 g black pepper
• 30 ml vegetable oil (2 tablespoons)
• 2 limes, for cleaning the tripe

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Preparation

1. Clean the tripe. Rub the tripe with the lime juice and rinse it with cold water until clean; then cut it into cubes.
2. Cook the tripe and pork. Place the tripe and the water in a large pot. Bring to a boil, then cook over medium heat for about 60 minutes; then add the pork and cook 60 minutes more, until both meats are tender.
3. Make the hogao. While the meats cook, heat the oil and sauté the cebolla larga, tomato, and garlic for 8 minutes; add the cumin, achiote, salt, and pepper and stir until you have a thick, aromatic guiso.
4. Add the hogao and vegetables. Add the hogao to the pot along with the carrots, peas, and yuca. Cook for 20 minutes.
5. Add the potatoes. Add the potatoes and cook 20 minutes more, until all the vegetables are tender and the broth thickens.
6. Finish and serve. Add half of the cilantro, adjust the seasoning, and cook 5 more minutes. Serve in deep bowls with the remaining fresh cilantro on top.

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 hogao 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.