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Sopa De Mondongo is a beloved Nicaraguan soup made primarily with beef tripe, offering a rich and hearty flavor. This dish holds cultural significance as a comfort food, often enjoyed during family gatherings and special occasions. Traditionally served warm, it's a staple that showcases the culinary heritage of Nicaragua.
Place the tripe in a large pot and cover with water. Bring to a boil and cook for 5 minutes. Drain and rinse the tripe under cold water. Set aside.
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the beef shank or short ribs and cook until browned on all sides. Remove the meat from the pot and set aside.
In the same pot, add the chopped onion, garlic, and bell pepper. Sauté until softened and fragrant, about 5 minutes.
Stir in the diced tomatoes and tomato paste. Cook for another 2-3 minutes.
Return the browned meat and tripe to the pot.
Add the carrot, potatoes, chickpeas, cumin, paprika, oregano, thyme, and bay leaves. Stir to combine.
Pour in the beef or chicken broth and bring to a boil.
Reduce the heat to low and cover the pot. Simmer for 1.5 to 2 hours, or until the tripe and meat are tender and the chickpeas are cooked through.
Taste and adjust seasoning with salt and pepper as needed.
Garnish with fresh cilantro or parsley if desired.
Enjoy your meal!
Sopa De Mondongo is a traditional Nicaraguan soup made with beef tripe, vegetables, and spices, known for its hearty and comforting nature.
Sopa De Mondongo originates from Nicaragua, where it is cherished as a staple dish in local cuisine.
The key ingredients include beef tripe, beef shank or short ribs, onion, garlic, tomatoes, bell pepper, carrot, and potatoes.
Sopa De Mondongo takes approximately 120-160 minutes to prepare and cook.
Sopa De Mondongo is often served with a side of rice or corn tortillas for a complete meal.