Sopa de Mondongo

Name: Sopa de Mondongo
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: Cuban
Ingredients: 2 lbs beef tripe, cleaned, cut; 1/2 cup sour orange juice; 2 tbsp olive oil; 1 yellow onion, diced; 1 green bell pepper, diced; 4 garlic cloves, minced; 1/2 cup tomato sauce; 8 cups beef broth; 1 lb yuca root, peeled, cubed; 1 lb calabaza squash, peeled, cubed; 2 green plantain, peeled, sliced; 1 tsp ground cumin; 1 tsp dried oregano; 2 bay leaves; 1 tsp salt; 1/4 cup fresh cilantro, chopped

A traditional Cuban tripe soup simmered with root vegetables, tender beef tripe, and aromatic sofrito.

150 minMediumServes 6380 cal/serving

CubanSoupStovetopHigh ProteinStandardHigh FiberGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

2 lbs beef tripe, cleaned, cut
1/2 cup sour orange juice
2 tbsp olive oil
1 yellow onion, diced
1 green bell pepper, diced
4 garlic cloves, minced
1/2 cup tomato sauce
8 cups beef broth
1 lb yuca root, peeled, cubed
1 lb calabaza squash, peeled, cubed
2 green plantain, peeled, sliced
1 tsp ground cumin
1 tsp dried oregano
2 bay leaves
1 tsp salt
1/4 cup fresh cilantro, chopped

Instructions

1

In a large pot, simmer 2 lbs cleaned, cut beef tripe with 1/2 cup sour orange juice and enough water to cover for 60 minutes until tender and internal temperature reaches 165°F, then drain.
2

Heat 2 tbsp olive oil in the pot over medium heat, then add 1 diced yellow onion, 1 diced green bell pepper, and 4 minced garlic cloves to cook for 5 minutes until soft.
3

Stir in 1/2 cup tomato sauce, 1 tsp ground cumin, 1 tsp dried oregano, 2 bay leaves, and 1 tsp salt.
4

Return cooked tripe to the pot, add 8 cups beef broth, 1 lb peeled, cubed yuca root, 1 lb peeled, cubed calabaza squash, and 2 peeled, sliced green plantain, then bring to a simmer.
5

Cook for 30 minutes until vegetables are fork tender, stir in 1/4 cup chopped fresh cilantro, and remove bay leaves before serving.

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Questions

What is Sopa de Mondongo?

A traditional Cuban tripe soup simmered with root vegetables, tender beef tripe, and aromatic sofrito. This reference files it under Cuban soup: made on the stovetop, rated medium and about 150 minutes start to finish.

How much time should I plan for Sopa de Mondongo?

As written, 150 minutes: 30 of prep and 120 of cooking. The longest single stretch is step 1, at 1 hour.

What internal temperature should Sopa de Mondongo reach?

For Sopa de Mondongo, the target internal temperature is 165 F (about 75 C), given in step 1. A probe thermometer removes the guesswork.

Is Sopa de Mondongo gluten-free?

Yes. As written, nothing in the ingredient list for Sopa de Mondongo is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How many calories are in Sopa de Mondongo?

One serving (the recipe makes 6) is about 380 calories, with 28 g protein, 32 g carbohydrate and 14 g fat, plus 5 g fiber and 680 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Sopa de Mondongo?

Yes. Refrigerate Sopa de Mondongo for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

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