Venezuelan Mondongo Soup
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Loading... - Mark Robinson
- 21 Oct 2022
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This Venezuelan Mondongo is easy to make and full of flavor. Made with beef tripe (Panza) and lots of vegetables, this tripe hearty soup/stew will be a pleasant surprise for your palate. Recipe includes video, step-by-step photos, and lots of tips.
If you are an adventurous cook, you will love today’s recipe: Venezuelan Mondongo (tripe stew).
What is Mondongo?
Venezuelan Mondongo is a very hearty soup, more like a stew, made with beef tripe (Panza), pork feet (paticas de cochino), and lots of vegetables.
In my early years, I did not know what this soup was made of. They served me a bowl, which by the way, smelled very good, and I ate it without asking. For me was a soup, period. Then, when my years of innocence were fading away, and I found out what it was made with, and it was too late, I have allowed myself to be seduced by my taste buds instead of my brain.
Anyway…
I invite you to be adventurous and give it a try to this amazing and hearty Venezuelan Mondongo.
I was fortunate that my mom is visiting and she helped me prepare this Mondongo. Actually, this is her recipe and she did most of the work. So let’s get started!
PREP TIME: 20 mins
COOK TIME: 2 hrs
TOTAL TIME: 2 hrs 20 mins
SERVINGS: 6 servings
INGREDIENTS
For cleaning and cooking the tripe:
· 
1 ½ – 2 lb Rumba Meats beef tripe
· 
8 – 10 cups water
· 
2 – 3 limes
· 
2 – 3 tablespoons baking soda
For the Mondongo:
· 
10 cups chicken broth
· 
1 cup onion, diced
· 
1 cup mini sweet peppers, diced (I used red and yellow) (see notes)
· 
1 cup leeks, sliced
· 
½ cup green onion, sliced
· 
6 garlic cloves, minced
· 
1 ½ – 2 lb Rumba Meats beef tripe cooked and cut into small pieces
· 
2 -3 corn ears, cut into 1-inch slices
· 
1 1/2 cups green beans, cut into 1-inch pieces
· 
1 1/2 baby carrots, sliced
· 
1 cup cassava (yucca), cut into 1-inch pieces
· 
1 cup yautia (ocumo), cut into 1-inch pieces
· 
1 cup white yam (ñame), cut into 1-inch pieces
· 
1 can chickpeas, drained and rinsed
· 
10 – 12 masa balls
· 
Salt and black pepper to taste
· 
Fresh cilantro, chopped
INSTRUCTIONS
Clean and Cook the Tripe:
Wash the tripe thoroughly under running warm water. Place it in a large bowl, squeeze the juice of the lime over the tripe, sprinkle with baking soda and scrub vigorously. Rinse and repeat; then wash the tripe again in warm water. Cut tripe into bite-size pieces.
Stovetop: Place the tripe in a large stockpot, cover with water, and bring to a boil. Simmer for 15 minutes and then drain. Add more clean water and bring to boil over medium heat. Partially cover and simmer until tripe is very tender, about 2 hours. Drain and set aside. Read More…
