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 Puerto Rican-stylesopa de mondongo | |
| Type | Soup |
|---|---|
| Region or state | Latin America, theCaribbean,Maritime Southeast Asia |
| Main ingredients | Tripe,vegetables (bell peppers,onions,carrots,cabbage,celery,tomatoes) orroot vegetables,cilantro (coriander),garlic |
Sopa de mondongo is asoup that originally came fromLatin America. It is made from dicedtripe (the stomach of a cow or pig) slow-cooked withvegetables such asbell peppers,onions,carrots,cabbage,celery,tomatoes,cilantro,garlic orroot vegetables. The dish is generally prepared in former Spanish colonies inLatin America,Caribbean and in thePhilippines.[1]
Many variations ofsopa de mondongo exist inLatin America, the Philippines and theCaribbean. Some addrice ormaize late in the process. Bone marrow or hoof jelly may be used. The tripe may be soaked incitrus juice or a paste ofsodium bicarbonate before cooking. The vegetables and spices used vary with availability.[2]
InArgentina, it is also referred to asmondongo.[3]
In theDominican Republic,sopa de mondongo is popular and easy to come by in restaurants as one of its most popular dishes on the island. Beef tripe is typically washed in lime or lemon. Onions, garlic, bell peppers, tomatoes, carrots and celery are cooked in vegetable oil before boiling. Tripe is then added with potatoes and seasoned with salt, pepper, andlippia micromera (locally known as Dominican orégano). Another version ismondongo guisado. This is a thicker version that uses tomato paste instead of fresh tomatoes and also adding plantains, squash, olives, capers, green bananas, and replacing potatoes withcassava. Both soups are served with chopped cilantro, avocado, rice and hot sauce made with garlic, Dominican orégano, and chilies fermented inbitter orange juice calledagrio de naranja.[4]
