Mondongo

Sopa de mondongo

Puerto Rican-style sopa de mondongo
Type	Soup
Main ingredients	Tripe, vegetables (bell peppers, onions, carrots, cabbage, celery, tomatoes) or root vegetables, cilantro (coriander), garlic

Sopa de mondongo is a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro (coriander), garlic or root vegetables. The dish is generally prepared in former Spanish colonies in Latin America and the Caribbean, and in the Philippines.

Many variations of sopa de mondongo exist in Latin America the Philippines 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.

In Brazil, it is also referred to as mondongo or mocotó. It is usually consumed in the southern regions, but in northeast it is also named dobradinha. Dobradinha is made from tripe but is not the same as "sopa de mondongo".

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 (coriander). 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.