13 Savory Mondongo Colombiano Recipes That Deliver Deep Flavor

When you’re craving something warm and comforting, Mondongo Colombiano is a must-try. This traditional dish, with its tender tripe and rich blend of meats, is simmered to perfection with flavorful spices. I’ve tried different recipes, from classic to creative spins like Spicy Mondongo and Coconut Milk Mondongo. Each variation has its own special charm. Let’s explore these delightful recipes together.

Traditional Mondongo Colombiano

Mondongo Colombiano is a hearty and flavorful tripe soup that’s a beloved dish in Colombian cuisine. This traditional recipe showcases the rich flavors of the ingredients and the comforting essence of a homestyle meal. Typically enjoyed during family gatherings or special occasions, Mondongo is made with a variety of meats, vegetables, and spices that come together to create a satisfying dish that warms the soul.

The slow-cooked tripe, combined with potatoes, carrots, and plantains, results in a deliciously rich broth that’s perfect for dipping with a side of rice or fresh avocado. Making Mondongo can be a rewarding experience, as it allows you to connect with Colombian culinary traditions. The process may seem lengthy, but the end result is a deliciously complex soup that will impress your family and friends.

Serve it with a sprinkle of fresh cilantro and a squeeze of lime to elevate the flavors even further. Let’s immerse ourselves in this traditional recipe that brings the taste of Colombia right to your kitchen.

Ingredients (Serves 4-6)

• 2 lbs beef tripe, cleaned and cut into strips
• 1 lb pork belly, cut into cubes
• 1 lb beef shank, cut into chunks
• 8 cups water
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium potatoes, diced
• 1 ripe plantain, sliced
• 1 cup chopped celery
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Meats: In a large pot, combine the cleaned tripe, pork belly, and beef shank. Cover the meats with water and bring to a boil over medium-high heat. Boil for about 10 minutes, then reduce the heat to low and skim off any foam that rises to the surface. This helps to create a clear broth.
2. Add Aromatics: Once the foam is removed, add the chopped onions, minced garlic, bay leaf, cumin, and paprika to the pot. Stir to combine all the ingredients. Cover the pot and let it simmer on low heat for about 2 hours, or until the meats are tender.
3. Incorporate Vegetables: After the meats are tender, add the diced carrots, potatoes, celery, and sliced plantain to the pot. Stir gently to mix everything together. Continue to simmer for another 30-40 minutes, allowing the vegetables to soften and the flavors to meld.
4. Season the Broth: Taste the soup and season with salt and pepper according to your preference. If you like it spicier, feel free to add a pinch of cayenne or your favorite hot sauce. Let the soup simmer for an additional 10 minutes.
5. Serve: Once everything is cooked through, remove the pot from heat. Ladle the Mondongo into bowls, garnish with freshly chopped cilantro, and serve with lime wedges on the side. Enjoy your traditional Mondongo Colombiano with a side of rice or avocado for a complete meal.

Extra Tips

When making Mondongo, the key to a great flavor lies in the quality of the meats used and the slow cooking process. Make sure to clean the tripe thoroughly before cooking, as this will help eliminate any strong odors.

If you have time, allowing the soup to rest for a few hours or overnight can enhance the flavors even more. Feel free to customize the vegetables based on your preferences or what you have on hand, as Mondongo is a versatile dish that can accommodate various ingredients. Enjoy your cooking experience!

Mondongo With Chickpeas

Mondongo is a traditional Colombian dish that showcases the rich flavors of tripe, spices, and vegetables, making it a hearty meal for family and friends. Combining the unique textures of tender tripe with the earthiness of chickpeas creates a satisfying and nutritious dish that’s perfect for sharing.

This recipe not only highlights the classic elements of mondongo but also adds chickpeas for an extra protein boost, making it a well-rounded option for any occasion.

Cooking Mondongo With Chickpeas is a delightful experience that brings together the vibrant flavors of Colombia. The dish is often enjoyed during festive gatherings and is a wonderful way to introduce friends and family to Colombian cuisine.

With a mix of spices, vegetables, and the warm essence of home-cooked meals, this recipe will leave your guests craving more.

Ingredients (Serves 4-6):

• 1 lb beef tripe, cleaned and cut into strips
• 1 cup dried chickpeas, soaked overnight
• 1 large onion, chopped
• 2 medium tomatoes, diced
• 2 garlic cloves, minced
• 1 green bell pepper, chopped
• 2 carrots, sliced
• 1 potato, diced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 bay leaf
• 6 cups beef or chicken broth
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Chickpeas: Begin by soaking the chickpeas in water overnight. This helps to soften them and reduces cooking time. Once soaked, drain and rinse them before set aside.
2. Cook the Tripe: In a large pot, add the cleaned tripe and cover it with water. Bring the water to a boil, then reduce the heat and simmer for about 1.5 to 2 hours until the tripe is tender. You can add a pinch of salt during this process. Once tender, drain the tripe and cut it into small pieces.
3. Sauté the Vegetables: In the same pot, heat the vegetable oil over medium heat. Add the chopped onions, garlic, and green bell pepper. Sauté for about 5 minutes until the onions are translucent and fragrant.
4. Add Tomatoes and Spices: Stir in the diced tomatoes, cumin, paprika, and bay leaf. Cook for another 5 minutes until the tomatoes break down and create a sauce.
5. Combine Ingredients: Add the cooked tripe, soaked chickpeas, carrots, and diced potatoes to the pot. Pour in the beef or chicken broth, ensuring everything is covered. Bring the mixture to a boil.
6. Simmer the Stew: Reduce the heat to low and let the stew simmer for about 1 hour. This allows the flavors to meld and the chickpeas to become tender. Stir occasionally and check to make sure there’s enough liquid, adding more broth or water if necessary.
7. Season to Taste: After simmering, taste the stew and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving.
8. Serve: Ladle the mondongo into bowls, garnishing with fresh cilantro. Serve with lime wedges on the side for an added zing.

Extra Tips:

When cooking Mondongo With Chickpeas, be sure to take your time with the simmering process; this allows the flavors to develop fully, resulting in a richer taste.

If you prefer a thicker consistency, you can remove some of the broth and blend it before returning it to the pot. Additionally, feel free to customize the dish by adding other vegetables like zucchini or corn, depending on what you have on hand.

Enjoying it with a side of avocado or rice can also enhance the meal further!

Spicy Mondongo With Herbs

Mondongo is a traditional Colombian dish that showcases the rich and hearty flavors of beef tripe, combined with a medley of spices and herbs. The Spicy Mondongo With Herbs variant elevates this beloved recipe by incorporating an array of fresh herbs and a touch of heat, creating a comforting yet vibrant dish that warms the soul.

Perfect for family gatherings or special occasions, this dish not only fills the belly but also delights the senses.

To create a truly authentic Spicy Mondongo, it’s vital to use fresh ingredients and allow the flavors to meld together beautifully. The tripe, when cooked properly, becomes tender and flavorful, while the combination of spices and herbs adds depth to the overall taste.

Serve this dish with a side of white rice and avocado for a complete meal that will leave everyone asking for seconds.

Ingredients (Serves 4-6)

• 2 pounds of beef tripe, cleaned and cut into bite-sized pieces
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 2 medium tomatoes, diced
• 1 bell pepper (red or green), chopped
• 1 carrot, sliced
• 1 large potato, peeled and cubed
• 4 cups beef broth
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder (adjust for spice level)
• 1 cup fresh cilantro, chopped
• 1 cup fresh parsley, chopped
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Lime wedges for serving

Cooking Instructions

1. Prepare the Tripe: Begin by rinsing the beef tripe under cold water to remove any impurities. Then, boil the tripe in a large pot of salted water for about 15-20 minutes. This process helps to tenderize the tripe and remove any strong odors.

After boiling, drain and set aside.

2. Sauté the Vegetables: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent. This step builds a flavorful base for your dish.

3. Add the Aromatics: Stir in the diced tomatoes, chopped bell pepper, and sliced carrot. Cook for an additional 5 minutes, allowing the vegetables to soften and their flavors to combine.

4. Combine the Ingredients: Add the boiled tripe into the pot along with the cubed potato. Sprinkle in the cumin, paprika, chili powder, and season with salt and pepper. Stir well to guarantee the tripe and vegetables are evenly coated with the spices.

5. Pour in the Broth: Carefully pour in the beef broth, stirring to combine all ingredients. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow it to simmer for about 1.5 to 2 hours, or until the tripe is tender and the flavors have melded beautifully.

6. Finish with Herbs: Once the mondongo is cooked to your liking, stir in the chopped cilantro and parsley. These fresh herbs add a burst of flavor and brightness to the dish. Adjust seasoning if needed.

7. Serve: Ladle the Spicy Mondongo into bowls and serve hot with lime wedges on the side. The acidity from the lime complements the rich flavors of the dish perfectly!

Extra Tips

When preparing Spicy Mondongo, take your time to clean the tripe thoroughly, as this step is essential for eliminating any unwanted smells.

Additionally, feel free to adjust the level of spices to suit your taste; adding more chili powder can increase the heat, while omitting it altogether will create a milder dish.

If you have leftover mondongo, it can be refrigerated and tastes even better the next day as the flavors continue to develop. Enjoy your cooking!

Coconut Milk Mondongo

Coconut Milk Mondongo is a delightful twist on the traditional Colombian tripe stew, adding a creamy and tropical flavor to the dish through the use of coconut milk. This version brings together the rich textures and flavors of tripe, vegetables, and spices, all enveloped in a luscious coconut base.

It’s the perfect dish to warm you up on a chilly evening or impress your friends at a gathering with its unique taste and presentation. In addition to its comforting qualities, Coconut Milk Mondongo carries the essence of Colombian culinary traditions, making it not just a meal but an experience.

The combination of tender tripe, hearty vegetables, and the richness of coconut milk creates a harmonious balance that’s both satisfying and delicious. Whether you’re a seasoned cook or trying your hand at Colombian cuisine for the first time, this dish is sure to become a favorite.

Ingredients (Serves 4-6)

• 1 lb beef tripe, cleaned and cut into bite-sized pieces
• 1 lb pork belly, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 medium potato, diced
• 1 bell pepper, chopped
• 1 can (13.5 oz) coconut milk
• 4 cups beef or chicken broth
• 2 tablespoons vegetable oil
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Tripe: Begin by cleaning the tripe thoroughly under cold running water. Cut it into bite-sized pieces and set aside. In a large pot, bring water to a boil, add the tripe, and simmer for about 1-2 hours until tender. Drain and set aside.
2. Brown the Pork Belly: In the same pot, heat the vegetable oil over medium heat. Add the diced pork belly and sauté until it’s browned and crispy on the edges. This step enhances the flavor of the dish and adds a nice texture.
3. Sauté the Aromatics: Add the chopped onion and minced garlic to the pot with the pork. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant. This forms the flavor base of your stew.
4. Incorporate the Vegetables: Stir in the diced carrots, potato, and bell pepper. Cook for an additional 5 minutes, allowing the vegetables to soften slightly and absorb the flavors from the pot.
5. Combine Ingredients: Add the cooked tripe back into the pot. Sprinkle in the ground cumin and paprika, stirring well to coat the ingredients evenly with the spices.
6. Add Liquid: Pour in the beef or chicken broth and bring everything to a boil. Once boiling, reduce the heat to low and let it simmer for about 30 minutes. This allows the flavors to meld together beautifully.
7. Introduce Coconut Milk: After 30 minutes, stir in the coconut milk and let the stew simmer for an additional 15 minutes. The coconut milk will enrich the sauce, making it creamy and flavorful.
8. Season and Serve: Taste the stew and adjust the seasoning with salt and pepper as needed. Once done, ladle the Coconut Milk Mondongo into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.

Extra Tips

For the best flavor, consider marinating the tripe in lime juice and spices for a few hours before cooking. This not only helps to tenderize the meat but also adds an extra layer of taste.

If you like heat, you can also add a chopped chili pepper during the sautéing step. Additionally, feel free to experiment with the vegetables based on your preference; adding plantains or green beans can offer delightful variations. Enjoy your culinary journey into Colombian flavors!

Mondongo in Tomato Sauce

Mondongo in Tomato Sauce is a traditional Colombian dish that brings together the rich flavors of tripe and a variety of vegetables, simmered in a savory tomato sauce. This hearty meal is often enjoyed during special occasions and family gatherings, offering a comforting taste of home.

The tender tripe, combined with the freshness of tomatoes and aromatic herbs, creates a delightful harmony of textures and flavors that’s sure to please any palate.

Preparing Mondongo in Tomato Sauce may seem intimidating, but with a little patience and the right ingredients, you can create a delicious dish that will impress your family and friends. The key is to take your time cooking the tripe until it’s tender, and to allow the sauce to develop its rich flavors.

This dish isn’t only filling but also provides a warm, nostalgic experience of Colombian cuisine.

Ingredients (Serves 4-6):

• 1 lb beef tripe, cleaned and cut into bite-sized pieces
• 4 cups water
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 medium carrot, diced
• 1 medium potato, diced
• 1 red bell pepper, chopped
• 1 cup green peas (fresh or frozen)
• 2 tablespoons vegetable oil
• 1 tablespoon tomato paste
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

Cooking Instructions:

1. Prepare the Tripe: Begin by rinsing the beef tripe under cold water to remove any impurities. Place it in a large pot with 4 cups of water. Bring the water to a boil, then reduce the heat to a simmer. Cook the tripe for about 1.5 to 2 hours, or until it becomes tender. Once cooked, drain and set aside.
2. Sauté the Aromatics: In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onions are translucent and fragrant, about 3-4 minutes.
3. Add the Vegetables: Stir in the diced tomatoes, carrot, potato, and red bell pepper. Cook the mixture for about 5-7 minutes, until the vegetables begin to soften.
4. Incorporate the Tripe: Add the cooked tripe to the vegetable mixture. Stir well to combine all the ingredients.
5. Season the Sauce: Mix in the tomato paste, cumin, paprika, and season with salt and pepper. Stir everything together and allow the flavors to meld, cooking for an additional 5 minutes.
6. Finish with Peas: Add the green peas to the skillet and cook for another 5 minutes, allowing them to heat through. If the sauce seems too thick, you can add a splash of water to reach your desired consistency.
7. Serve: Once everything is cooked and combined, remove from heat. Serve the Mondongo in Tomato Sauce hot, garnished with fresh cilantro and accompanied by lemon wedges on the side.

Extra Tips:

When cooking Mondongo, it’s important to pay close attention to the tripe’s tenderness; if it’s not cooked long enough, it can be chewy.

You can also consider soaking the tripe overnight to help with the cleaning process and to reduce cooking time. Feel free to adjust the vegetables based on your preferences or what you have on hand; adding corn or zucchini can also enhance the dish.

Finally, serving this dish with a side of rice or avocado can complement the flavors beautifully and make for a satisfying meal.

Slow-Cooked Mondongo

Slow-Cooked Mondongo is a hearty and flavorful Colombian dish that’s beloved for its rich ingredients and comforting textures. This traditional recipe features tripe, a type of beef stomach, which is slow-cooked until tender alongside a medley of vegetables and spices. The result is a deeply satisfying stew that’s often served with rice and avocado, making it a complete meal that warms the heart and soul.

The beauty of Slow-Cooked Mondongo lies in its ability to develop complex flavors over time. By allowing the ingredients to simmer gently, the dish becomes infused with the aromatic spices and the natural essence of the vegetables. This recipe is perfect for gathering family and friends, as it serves 4-6 people and is ideal for sharing during special occasions or cozy dinners at home.

Ingredients (Serves 4-6)

• 2 lbs beef tripe, cleaned and cut into bite-sized pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 medium potato, diced
• 1 green bell pepper, chopped
• 1 cup chopped tomatoes (fresh or canned)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 6 cups beef broth or water
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Tripe: Begin by cleaning the tripe thoroughly under running water. Cut it into bite-sized pieces and set aside. This step is vital as it guarantees any residual odors are removed, making the final dish more palatable.
2. Sauté Aromatics: In a large slow cooker or heavy pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant, about 5 minutes. This step builds a flavor base for the stew.
3. Add Vegetables: Stir in the diced carrots, potatoes, and green bell pepper to the pot. Cook for an additional 5 minutes, allowing the vegetables to soften slightly and release their flavors.
4. Season the Mixture: Sprinkle the ground cumin, paprika, and oregano over the sautéed vegetables. Stir well to combine, making sure the spices coat the vegetables evenly. This step enhances the overall flavor profile of the dish.
5. Combine Ingredients: Add the cleaned tripe and chopped tomatoes to the pot, followed by the beef broth or water. Stir everything together, making sure the tripe is submerged in the liquid. This helps in even cooking and flavor absorption.
6. Slow Cook: Cover the pot and reduce the heat to low. Allow the mixture to simmer for 4-6 hours if using a slow cooker or 2-3 hours on the stovetop, until the tripe is tender. Stir occasionally and check the liquid level, adding more broth or water if necessary. This process is where the flavors meld together beautifully.
7. Season to Taste: Once the tripe is tender, taste the stew and season with salt and pepper as desired. Adjusting the seasoning will elevate the dish, making sure it’s just right for your palate.
8. Serve: Ladle the Slow-Cooked Mondongo into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor. Pair the dish with rice and slices of avocado for a complete meal.

Extra Tips

When preparing Slow-Cooked Mondongo, it’s important to allow enough time for the tripe to become tender. If you find it too tough, continue to simmer until it reaches the desired texture.

Additionally, feel free to customize the recipe by adding other vegetables, such as corn or peas, for extra flavor and nutrition. The dish can also be reheated the next day, as the flavors deepen and improve overnight, making it a fantastic option for leftovers.

Mondongo With Avocado and Lime

Mondongo, a traditional Colombian dish, is a hearty and satisfying tripe soup that’s often enjoyed as a comfort food. This recipe for Mondongo With Avocado and Lime combines the rich flavors of the tripe with the freshness of avocado and the zesty kick of lime. The dish isn’t only filling but also packed with nutrients, making it a wholesome meal option for families and gatherings.

It’s perfect for those chilly evenings when you crave something warm and delicious. Preparing Mondongo can be a labor of love, but the end result is well worth the effort. The combination of spices, vegetables, and tender tripe creates a symphony of flavors that will have everyone coming back for seconds.

Serve it hot, garnished with fresh avocado and a squeeze of lime to enhance the flavors and make the experience even more delightful. Let’s delve into the ingredients and cooking instructions to create this delicious dish.

Ingredients (Serves 4-6):

• 2 pounds beef tripe, cleaned and cut into pieces
• 1 pound beef shank, cut into chunks
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 medium potatoes, peeled and diced
• 1 green bell pepper, chopped
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 bay leaf
• 6 cups beef broth or water
• 1 avocado, diced
• 2 limes, cut into wedges
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Prepare the Tripe: Start by thoroughly cleaning the tripe. Rinse it under cold running water and scrub any remaining debris. Once cleaned, cut the tripe into bite-sized pieces and set aside.
2. Cook the Meat: In a large pot, add the beef shank and tripe. Pour in the beef broth or water, making sure the meat is completely covered. Bring to a boil over medium-high heat, then reduce to a simmer. Skim off any foam that rises to the surface.
3. Add the Vegetables and Spices: Once the meat is simmering, add the chopped onion, minced garlic, diced carrots, potatoes, and green bell pepper to the pot. Stir in the cumin, oregano, bay leaf, salt, and pepper. Continue to simmer for about 2-3 hours, or until the tripe and beef are tender.
4. Adjust the Seasoning: Taste the broth once the meat is tender. Adjust the seasoning with more salt and pepper if necessary. If the soup is too thick, you can add more broth or water to reach your desired consistency.
5. Serve: Ladle the Mondongo into bowls. Top with diced avocado and a squeeze of fresh lime juice. Garnish with fresh cilantro if desired. Serve hot with lime wedges on the side for added zest.

Extra Tips:

When cooking Mondongo, the key to achieving the right flavor lies in the broth and the cooking time. Verify that the tripe is well-cleaned to avoid any unpleasant odors.

If you prefer a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the broth. For a more authentic touch, serve it with a side of white rice or arepas. Leftovers can be stored in the refrigerator and taste even better the next day as the flavors meld together.

Enjoy your delicious Mondongo With Avocado and Lime!

Vegetarian Mondongo Alternative

Vegetarian Mondongo is a delightful twist on the traditional Colombian dish that substitutes the rich flavors of meat with an array of hearty vegetables, legumes, and spices. This dish maintains the essence of the classic Mondongo while being completely plant-based, making it a perfect option for vegetarians and anyone looking to enjoy a lighter version of this beloved recipe.

The use of textured vegetable protein (TVP), beans, and an assortment of fresh vegetables allows the dish to be filling and nutritious, bursting with flavors that are sure to please all palates.

To prepare this savory vegetarian alternative, you’ll need to gather fresh ingredients that will provide a robust flavor profile reminiscent of the original Mondongo. The combination of spices, fresh herbs, and a variety of vegetables will create a comforting and hearty meal that’s perfect for sharing.

Whether served with a side of rice or crusty bread, this dish is sure to become a favorite in your kitchen.

Ingredients (Serves 4-6):

• 1 cup textured vegetable protein (TVP)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 2 carrots, diced
• 2 medium potatoes, peeled and diced
• 1 cup green beans, trimmed and chopped
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 4 cups vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Textured Vegetable Protein (TVP): Begin by rehydrating the TVP. In a bowl, mix the TVP with 1 cup of hot water and let it sit for about 10-15 minutes until it has absorbed the water and softened.

Once ready, drain any excess liquid and set aside.

2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until it becomes translucent.

Then, add the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until fragrant.

3. Add the Vegetables: Stir in the diced carrots, potatoes, and green beans. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.

4. Incorporate the TVP and Spices: Add the rehydrated TVP to the pot along with the corn, chickpeas, ground cumin, paprika, oregano, salt, and black pepper.

Mix well to combine all the ingredients and let them cook together for about 2 minutes.

5. Pour in the Broth and Tomatoes: Add the vegetable broth and diced tomatoes to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot.

Let it simmer for about 20-25 minutes, stirring occasionally, until all the vegetables are tender and the flavors meld together.

6. Finish and Serve: Once the dish is ready, taste and adjust seasoning if necessary.

Serve hot, garnished with fresh cilantro and lime wedges on the side for an added burst of flavor.

Extra Tips: To enhance the flavor profile of your Vegetarian Mondongo, consider adding a splash of soy sauce or tamari for umami richness.

You can also customize the vegetables based on what you have on hand or your preferences—zucchini, squash, or even mushrooms can be great additions.

If you prefer a thicker stew, let it simmer uncovered for the last 10 minutes of cooking. Enjoy your delicious and wholesome meal!

Mondongo With Plantains

Mondongo Colombiano is a traditional Colombian dish known for its rich flavors and hearty ingredients. This delightful recipe combines tripe, vegetables, and spices to create a satisfying meal that warms the heart. The addition of plantains brings a sweet, creamy contrast that perfectly complements the savory notes of the mondongo.

Whether you’re cooking for a family gathering or simply craving a taste of Colombian comfort food, this dish will surely impress your guests and leave everyone asking for seconds.

To achieve the best results, it’s important to take your time with this recipe. The tripe needs to be tender and flavorful, which requires proper preparation and cooking. The combination of spices and the depth of flavors created during the cooking process will elevate the dish, making it a true representation of Colombian cuisine.

So, roll up your sleeves and get ready to enjoy a delicious bowl of Mondongo with Plantains that captures the essence of Colombia.

Ingredients (Serves 4-6):

• 1 lb beef tripe, cleaned and cut into bite-sized pieces
• 1 lb pork belly, diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium potatoes, diced
• 1 green bell pepper, chopped
• 1 tomato, chopped
• 2 cups beef broth
• 1 tsp cumin
• 1 tsp paprika
• 1 bay leaf
• Salt and pepper to taste
• 2 ripe plantains, peeled and sliced
• 2 tbsp vegetable oil
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Tripe and Pork Belly: Begin by washing the tripe under cold running water. In a large pot, add the tripe and pork belly along with enough water to cover them. Bring to a boil and then reduce the heat to a simmer. Cook for approximately 1.5 to 2 hours, or until the tripe is tender. Skim off any foam that rises to the surface.
2. Sauté the Vegetables: In a separate large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes. Then, add the diced carrots, potatoes, green bell pepper, and chopped tomato. Stir well and cook for another 5-7 minutes until the vegetables start to soften.
3. Combine Ingredients: Once the tripe and pork belly are tender, drain them and add them to the skillet with the sautéed vegetables. Stir to combine the ingredients evenly.
4. Add Broth and Spices: Pour in the beef broth, and add the cumin, paprika, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, allowing the flavors to meld together.
5. Cook the Plantains: While the mondongo is simmering, heat a small amount of oil in a separate pan over medium heat. Add the sliced plantains and fry them until they’re golden brown on both sides, about 3-4 minutes per side. Remove them from the pan and drain on paper towels.
6. Serve: Once the mondongo is ready, remove the bay leaf and adjust the seasoning if necessary. Ladle the mondongo into bowls and top with the fried plantains. Garnish with fresh chopped cilantro and serve with lime wedges on the side.

Extra Tips: When preparing Mondongo, it’s essential to clean the tripe thoroughly to remove any impurities. You can add more vegetables such as chickpeas or corn for added texture and flavor.

If you want to enhance the dish even further, consider serving it with avocado slices or a side of white rice. Finally, allowing the mondongo to rest for a few minutes after cooking will help the flavors to settle and deepen, making each bite even more delicious.

Creamy Mondongo Soup

Creamy Mondongo Soup, or “Sopa de Mondongo,” is a traditional Colombian dish that boasts rich flavors and comforting textures. This hearty soup is made with tripe, which is the stomach lining of cattle, and is combined with a medley of fresh vegetables and spices to create a dish that’s both satisfying and nourishing.

The creamy element of the soup often comes from the addition of a flavorful broth and, sometimes, a touch of cream or blended ingredients, making it a delectable choice for a cozy meal. This dish isn’t only a staple in Colombian cuisine but also showcases the art of slow cooking, allowing the flavors to meld beautifully.

The creamy texture and robust flavors are often complemented by a sprinkle of cilantro and a squeeze of lime, making each bowl a delightful experience. Whether you’re familiar with Colombian food or trying it for the first time, this Creamy Mondongo Soup is sure to impress and warm the soul.

Ingredients (Serves 4-6)

• 1 pound tripe, cleaned and cut into small pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 medium carrot, diced
• 1 medium potato, diced
• 1 green bell pepper, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• 4 cups beef broth
• 1 cup heavy cream
• 2 tablespoons vegetable oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions

1. Prepare the Tripe: First, verify that the tripe is thoroughly cleaned. Rinse it under cold water, then place it in a large pot with enough water to cover it. Bring the water to a boil, then reduce the heat and simmer for about 2 hours until the tripe is tender. Drain and set aside.
2. Sauté the Vegetables: In a large soup pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-5 minutes.
3. Add the Remaining Vegetables: Stir in the chopped tomatoes, diced carrots, diced potatoes, and chopped green bell pepper. Cook for another 5-7 minutes, allowing the vegetables to soften.
4. Spice it Up: Sprinkle in the cumin and paprika, stirring well to combine the spices with the vegetables. This will enhance the flavor of your soup.
5. Combine the Broth and Tripe: Pour in the beef broth and add the cooked tripe to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 30 minutes, allowing all the flavors to meld together.
6. Creamy Finish: After simmering, stir in the heavy cream to give the soup its creamy texture. Let it cook for an additional 5 minutes, then taste and adjust the seasoning with salt and pepper as needed.
7. Serve: Ladle the Creamy Mondongo Soup into bowls. Garnish with freshly chopped cilantro and serve with lime wedges on the side for an added burst of flavor.

Extra Tips

When making Creamy Mondongo Soup, it’s important to allow enough time for the tripe to become tender, as this greatly affects the overall texture of the dish.

If you want to save time, consider using pre-cooked tripe or pressure cooking the tripe for a quicker preparation. Feel free to customize the soup by adding other vegetables like corn or peas for added flavor and nutrition.

Finally, serving the soup with avocado slices or arepas on the side can elevate the meal even further!

Mondongo With Quinoa

Mondongo, a traditional Colombian dish, is a hearty tripe stew that’s packed with flavor and nutrients. By incorporating quinoa, a superfood rich in protein and fiber, this version of Mondongo not only boosts the dish’s nutritional profile but also adds a unique texture that complements the tender tripe. This savory combination of ingredients creates a comforting meal perfect for sharing with family and friends.

The preparation of Mondongo with quinoa requires a balance of spices and fresh ingredients, making it a delightful culinary experience. The rich and aromatic broth, combined with the earthiness of quinoa and the tender pieces of tripe, results in a dish that’s both satisfying and nourishing. Whether you’re familiar with Colombian cuisine or trying it for the first time, this recipe will surely impress your guests and warm your heart.

Ingredients (Serves 4-6):

• 1 lb beef tripe, cleaned and cut into bite-sized pieces
• 1/2 cup quinoa, rinsed
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 1 medium potato, peeled and diced
• 1 bell pepper, diced
• 2 medium tomatoes, chopped
• 1/2 cup cilantro, chopped
• 6 cups beef or vegetable broth
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp vegetable oil
• Juice of 1 lime (for garnish)
• Avocado slices (for serving, optional)

Cooking Instructions:

1. Prepare the Tripe: In a large pot, bring water to a boil and add the cleaned tripe. Boil for about 10-15 minutes, then drain and rinse under cold water. Cut the tripe into bite-sized pieces and set aside. This step guarantees any impurities are removed, which will enhance the overall flavor of the dish.
2. Sauté Vegetables: In the same pot, heat vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-5 minutes. This step builds the flavor foundation for the stew.
3. Cook the Tripe: Add the prepared tripe to the pot and stir well. Cook for another 5 minutes, allowing the tripe to absorb the flavors of the sautéed onion and garlic.
4. Add Vegetables and Spices: Stir in the diced carrots, potato, bell pepper, and chopped tomatoes. Season with cumin, paprika, salt, and pepper. Mix everything well and cook for about 5 minutes. This step introduces additional flavors and textures to the dish.
5. Add Broth and Quinoa: Pour in the beef or vegetable broth, bringing the mixture to a boil. Once boiling, add the rinsed quinoa. Reduce the heat to low, cover the pot, and let it simmer for 40-45 minutes, or until the tripe is tender and the quinoa is cooked. This allows all the ingredients to meld together beautifully.
6. Finish and Serve: Once cooked, stir in the chopped cilantro and adjust seasoning if necessary. Serve hot with a squeeze of lime juice and avocado slices on the side if desired. This final step brightens the dish and adds a fresh touch.

Extra Tips:

When preparing Mondongo with quinoa, consider using a pressure cooker to reduce cooking time for the tripe considerably. Additionally, feel free to customize the recipe by adding your favorite vegetables or adjusting the spices to suit your taste.

This dish can also be made ahead of time and reheats well, making it a perfect choice for meal prep or family gatherings. Enjoy the robust flavors and comforting qualities of this Colombian classic!

Mondongo Tacos

Mondongo Tacos are a delicious twist on the traditional Colombian dish, Mondongo, which is a hearty tripe soup filled with flavors and textures. This recipe transforms the rich, savory ingredients of Mondongo into a delightful taco filling. The combination of tender tripe, vegetables, and spices wrapped in a warm tortilla makes for an irresistible meal that’s perfect for gatherings or a cozy family dinner. Serve them with your favorite toppings, and you’ll have a unique and satisfying dish that celebrates Colombian cuisine.

To create these Mondongo Tacos, you’ll need to prepare the tripe and other components ahead of time. The richness of the tripe, along with the fresh toppings and salsas, will deliver an explosion of flavors in every bite. These tacos can be customized further with your choice of garnishes such as avocado, cilantro, or pickled onions, making them adaptable to everyone’s taste preferences.

Ingredients (serving size: 4-6 people):

• 1 lb beef tripe, cleaned and cut into small pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium potato, diced
• 1 bell pepper, diced
• 1 tsp cumin
• 1 tsp paprika
• 4 cups beef broth
• Salt and pepper to taste
• 8-10 corn or flour tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Sliced avocado or guacamole (optional)
• Salsa (optional)

Cooking Instructions:

1. Prepare the Tripe: Begin by thoroughly cleaning the tripe under cold running water. Place it in a large pot, cover with water, and bring to a boil. Boil for about 10-15 minutes, then drain and rinse again. This step helps in removing any impurities and strong odors from the tripe.
2. Cook the Tripe: In a large pot, heat a splash of oil over medium heat. Add the cleaned and chopped tripe, and sauté it for about 5 minutes until it begins to brown slightly. This step enhances the flavor of the tripe.
3. Add Vegetables and Spices: After the tripe is browned, add the diced onion, garlic, carrot, potato, and bell pepper to the pot. Stir in the cumin and paprika, and season with salt and pepper. Cook for another 5-7 minutes until the vegetables start to soften, releasing their flavors.
4. Simmer the Mixture: Pour in the beef broth, bring the mixture to a simmer, and reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours or until the tripe is tender. Stir occasionally and check the seasoning, adjusting if necessary.
5. Warm the Tortillas: While the tripe is simmering, warm the tortillas on a skillet or microwave until they’re pliable. Keep them warm in a clean kitchen towel.
6. Assemble the Tacos: Once the tripe is tender, remove it from the heat and allow it to cool slightly. Spoon a generous amount of the tripe mixture onto each tortilla, and top with fresh cilantro, avocado, or salsa as desired.
7. Serve and Enjoy: Serve the Mondongo Tacos with lime wedges on the side for squeezing over the tacos, enhancing the flavors.

Extra Tips:

When preparing Mondongo Tacos, it’s crucial to make certain that the tripe is cleaned thoroughly to avoid any unpleasant taste. If you’re short on time, you can prepare the tripe mixture a day in advance and simply reheat it before serving.

Additionally, feel free to experiment with different toppings to suit your taste; crunchy cabbage, radishes, and various salsas can add a delightful contrast to the rich filling. Enjoy your culinary adventure with these savory Mondongo Tacos!

Festive Mondongo for Special Occasions

Mondongo is a beloved Colombian dish that carries with it a rich history and a warm sense of community. Often served during family gatherings and special occasions, this hearty soup is made with tripe and a variety of flavorful ingredients that come together to create an unforgettable meal. The combination of spices, vegetables, and aromatics not only enhances the flavor profile of the dish but also fills the kitchen with enticing aromas that signal a festive gathering.

Whether it’s a holiday celebration, a birthday party, or simply a cozy family dinner, Mondongo is sure to bring people together around the table.

Preparing Mondongo can be a labor of love, but the results are entirely worth the effort. The key to a perfect Mondongo lies in the quality of the ingredients and the time you dedicate to letting the flavors meld together. Traditionally, it’s served with sides like avocado, rice, and lime, making it a complete meal that satisfies the soul. This recipe is designed for a serving size of 4-6 people, guaranteeing that everyone can enjoy a generous bowl of this delicious Colombian classic.

Ingredients:

• 2 pounds beef tripe, cleaned and cut into strips
• 1 pound pork belly, cut into cubes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 cup corn kernels (fresh or frozen)
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon oregano
• 1 teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 8 cups beef broth
• 1 cup chopped cilantro (for garnish)
• Lime wedges (for serving)
• Avocado slices (for serving)
• Cooked white rice (for serving)

Cooking Instructions:

1. Prepare the Tripe: Rinse the beef tripe thoroughly under cold water. In a large pot, bring 8 cups of water to boil, and add the tripe. Boil for about 10 minutes, then drain and rinse once more. This step helps to eliminate any strong odors and provides a cleaner taste.
2. Sauté the Aromatics: In the same large pot, heat a drizzle of oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-5 minutes. This builds a flavorful base for the soup.
3. Add the Meats: Incorporate the boiled tripe and pork belly into the pot. Stir to combine and cook for about 5 minutes to allow the flavors to meld.
4. Incorporate Vegetables: Add the chopped red and green bell peppers, sliced carrots, and diced potatoes to the pot. Stir everything together and cook for another 5 minutes, allowing the vegetables to soften slightly.
5. Season the Broth: Sprinkle in the ground cumin, paprika, oregano, black pepper, and salt. Stir well to evenly coat the meats and vegetables in the spices.
6. Combine with Broth: Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours. This slow cooking allows the tripe to become tender and the flavors to deepen.
7. Finish with Corn: In the last 15 minutes of cooking, add the corn kernels to the pot. This gives an extra layer of sweetness and texture to the soup.
8. Serve: Once the Mondongo is ready and the tripe is tender, ladle the soup into bowls. Garnish with chopped cilantro and serve with lime wedges, avocado slices, and a side of cooked white rice.

Extra Tips:

When cooking Mondongo, patience is key; allowing the soup to simmer for a longer period enhances the flavors immensely. You can also adjust the seasoning to your preference, adding more salt, pepper, or spices as desired.

For an extra kick, consider adding a touch of hot sauce when serving. Finally, don’t hesitate to customize the vegetables according to your taste or what you have on hand, making this dish versatile and adaptable for any occasion.

Enjoy your festive Mondongo with loved ones and make it a memorable gathering!