Sopa de mondongo

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Sopa de mondongo is a soup made from slow-cooked diced tripe (the cleaned stomach of a cow) and, vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables originating from Latin America and the Caribbean.


Many variations of sopa de mondongo exist in Latin America and the Caribbean. Some add rice or maize late in the process. Bone marrow or hoof jelly may be used. The tripe may be soaked in citrus juice or a paste of sodium bicarbonate before cooking. The vegetables and spices used vary with availability. Origins of mondongo can be tracked back to African slaves in the Dominican Republic and Puerto Rico.

In Brazil, it is also referred to as mondongo. It is usually consumed in the southern regions, but in northeast it is also named dobradinha.

In Colombia sopa de mondongo is often eaten as the soup course of a traditional almuerzo. The soup in Colombia, is often made with chicken or beef stock, with a lot of cilantro. Many vegetables such as peas, carrots and onion are used to flavor the chicken or beef stock. Salt and pepper, along with corn, are also thrown into the soup for extra flavoring. The tripe used for this soup is varied. The most typical kind of tripe is beef tripe, but in several other regions across the nation, pork tripe and chicken or turkey tripes are also used in the soup.

In Panama it is cooked as a stew with chorizo, and chickpeas and is considered a heavy meal, traditionally it is served...
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