Entree: Nicaragua – National Cuisine – Sopa de Mondongo (Hearty tripe and pork-hock soup with root vegetables, corn, and bright herb garnish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 50 min

Total 3 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef tripe, cleaned and sliced into 1/2-inch (1 cm) strips
- 1 lb (450 g) pork hock, bone-in
- 12 cups (2.8 L) water or low-sodium beef broth
- 2 tbsp (30 ml) annatto oil or achiote oil
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 8 oz (225 g))
- 4 cloves garlic, minced (about 1 oz (28 g))
- 1 green bell pepper, seeded and chopped (about 6 oz (170 g))
- 2 medium tomatoes, chopped (about 10 oz (280 g))
- 2 medium yuca (cassava), peeled and cut into 1-inch (2.54 cm) pieces, about 1 lb (450 g)
- 2 green plantains, peeled and sliced into 1/2-inch (1.27 cm) rounds, about 1 lb (450 g)
- 2 ears fresh corn, each cut into 3 pieces
- 2 medium carrots, sliced (about 8 oz (225 g))
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- Juice of 1 lime (about 2 tbsp (30 ml))
- Fresh cilantro for garnish
- Lime wedges, for serving

Show original ingredient measurements

- 2 lb (900 g) beef tripe, cleaned and sliced into 1/2-inch (1 cm) strips
- 1 lb (450 g) pork hock, bone-in
- 12 cups (2.8 L) water or low-sodium beef broth
- 2 tbsp (30 ml) annatto oil or achiote oil
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 1 oz / 28 g)
- 1 green bell pepper, seeded and chopped (about 6 oz / 170 g)
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 2 medium yuca (cassava), peeled and cut into 1-inch pieces, about 1 lb (450 g)
- 2 green plantains, peeled and sliced into 1/2-inch rounds, about 1 lb (450 g)
- 2 ears fresh corn, each cut into 3 pieces
- 2 medium carrots, sliced (about 8 oz / 225 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- Juice of 1 lime (about 2 tbsp / 30 ml)
- Fresh cilantro for garnish
- Lime wedges, for serving

Instructions

1. Rinse the tripe well under cold running water, then place in a large pot and cover with cold water. Bring to a boil and blanch 10 minutes; drain and discard the blanch water. Rinse tripe again.
2. In the same large pot, heat annatto oil and vegetable oil over medium heat. Add onion, garlic, and bell pepper and sauté until softened, about 4–5 minutes. Stir in chopped tomatoes and cook 3 minutes more.
3. Add blanched tripe, pork hock, water or beef broth, cumin, oregano, bay leaves, and a generous pinch of salt and pepper. Bring to a simmer, then reduce heat to low and simmer gently, partially covered, until tripe is tender and pork hock is falling from the bone, about 2 to 2½ hours.
4. Remove pork hock, shred the meat and return it to the pot; discard bones. Add yuca, plantain, corn pieces, and carrots. Simmer until root vegetables are tender, about 25–35 minutes.
5. Adjust seasoning with salt, pepper, and lime juice. Remove bay leaves. If soup is too thin, simmer uncovered 10–15 minutes to concentrate flavors.
6. Ladle into bowls and garnish with chopped fresh cilantro and lime wedges. Serve hot with white rice or corn tortillas if desired.