Mondongo Soup: A Hearty Latin American and Caribbean Stew

Mondongo soup is a rich and filling stew found in many kitchens throughout Latin America and the Caribbean. The main ingredient is tripe, which is the lining of a cow or pig’s stomach. This meat is diced and cooked slowly with a variety of vegetables, herbs, and spices. Mondongo isn’t just a basic food-it’s often made for family gatherings or special occasions, and many people feel a deep connection to it as part of their cultural traditions. Even though recipes differ depending on the country or local area, the heart of mondongo is always a comforting soup that’s both warm and satisfying.

This dish is more than just something to eat-it shows off local ingredients and long-standing cooking traditions. Its continued popularity shows how versatile the soup is and how much local communities value their food heritage. From simple beginnings to becoming a comfort food favorite, mondongo soup represents history, taste, and a deep sense of tradition.

What Is Mondongo Soup?

Mondongo soup is a traditional stew built mainly around tripe, which is animal stomach lining (usually from cows or pigs). The soup is known for its flavorful broth and the soft, chewy texture of the slow-cooked tripe, mixed with colorful vegetables and herbs. It’s a great example of using every part of the animal, turning less-used cuts like tripe into a tasty and nutritious meal.

Each country-or even individual regions within a country-tend to put their own spin on mondongo by adding local vegetables and spices. That’s why mondongo, even while keeping the basic ingredients, can taste very different depending on where it’s made.

Origins and Cultural Importance

Mondongo soup has its roots in the cooking traditions of places once controlled by Spain, including much of Latin America, the Caribbean, and the Philippines. The name “mondongo” may come from the African Kikongo word for intestines or animal organs, showing the blend of traditions behind the dish. Early cooks used whatever parts of the animal they could to feed their families, turning offal into something delicious and filling.

Mondongo is still special to many people. In the Dominican Republic, it’s seen as a real treat. In Colombia, mondongo is a favorite comfort food often served for family get-togethers or weekends. In Panama, there’s even a tradition of serving it at celebrations after adding a roof to a new home. It’s a symbol of resourcefulness, togetherness, and history-not just something to eat.

What Makes Mondongo Different from Other Tripe Soups?

Lots of cultures have tripe soups, but mondongo stands out because of its range of vegetables, long cooking time, and blend of seasonings. Where some tripe soups might use just a few ingredients, mondongo usually adds plenty of vegetables-like bell peppers, onions, carrots, celery, and potatoes-making the soup more hearty and nutritious.

The soup is simmered for a long time so the tripe becomes tender and picks up the flavors of the ingredients around it. Spices such as oregano, cumin, and cilantro are often used. Other types of tripe soup, like Mexican menudo (with hominy and chili) or Spanish callos (with chorizo and blood sausage), are different, but mondongo is known for its thick vegetable base and savory taste.

What Are the Main Ingredients in Mondongo Soup?

Mondongo soup gets its signature taste and texture from a simple list of ingredients, plus some additions for flavor and local style. While recipes change from country to country, certain ingredients are common everywhere. Tripe is the main focus, but vegetables, herbs, and spices are just as important for the rich flavor of the soup.

• Tripe: The main meat, usually beef stomach (often honeycomb tripe).
• Aromatics: Onions, garlic, and bell peppers build the base flavor.
• Vegetables: Potatoes, carrots, cassava, green plantain, squash, and sometimes pumpkin or yams.
• Tomatoes or tomato paste: For richness and color.
• Herbs and Spices: Oregano (especially Dominican oregano), cumin, cilantro, bay leaf, salt, and pepper.
• Other possible additions: Chorizo, pork belly, ham, green bananas, olives, capers, or even chickpeas.

Types of Tripe

Regardless of the type, tripe always needs thorough cleaning before cooking to remove any strong smell and make it tender for the soup.

Vegetables and Spices

• Main vegetables: Onions, garlic, bell peppers, potatoes, carrots, cassava (yuca).
• Spices and herbs: Cumin, oregano, cilantro, bay leaf, pepper, and sometimes hot peppers.
• Extras: Some recipes add peas, corn, green bananas, olives, or capers for extra taste or texture.

Popular Regional Additions

• In Colombia, pork belly, Colombian chorizo, peas, and corn might be added. Ají (hot sauce) is often served on the side.
• Puerto Rico uses more root vegetables (pumpkin, yam, batata, plantain) and sometimes ham or calf feet.
• Dominican Republic versions can include squash, olives, capers, green banana, or skip potatoes in favor of cassava for a thicker version.
• In Panama, mondongo may be cooked with chickpeas and pigtails.

Popular Mondongo Soup Varieties

Mondongo soup changes depending on where you are. Each of these well-known varieties uses local food and spices that reflect the country’s everyday life and flavor preferences.

Dominican Mondongo

• Main meat: beef, cow, pig, or goat tripe/intestines; often honeycomb tripe.
• Seasoning: Cleaned with lime/lemon; cooked with onions, garlic, bell peppers, tomatoes, oregano.
• Vegetables: Potatoes and carrots; sometimes cassava, plantain, squash, olives, and capers for a thicker version.
• Served with: White rice, avocado, and a squeeze of spicy vinegar or hot sauce.

Colombian Mondongo

• Main meat: Beef tripe, pork, and sometimes Colombian chorizo.
• Vegetables: Potatoes, yuca, carrots, peas, corn.
• Seasoning: Tomatoes, onions, garlic, scallions, cumin, achiote (for color and flavor), cilantro.
• Served with: Rice, avocado, hot sauce (ají), and sometimes a banana.

Puerto Rican Mondongo

• Main meat: Beef tripe, plus ham, calf feet or tail for a deep flavor.
• Vegetables: Green bananas or plantains, pumpkin, squash, yam, batata, corn, chickpeas, celeriac, yautía, potatoes.
• Seasoning: Sofrito base, adobo, and sometimes tomato paste.
• Served with: Rice, fried plantains or breadfruit, avocado, bread, and “pique criollo” (homemade hot sauce).

Regional Differences

Each country puts its own mark on mondongo, not just in the main meat but in the types of vegetables, spices, and cooking style. For instance, Colombian mondongo may have chorizo and cumin for a spicy taste, while Dominican types focus on oregano and cilantro. Puerto Rican recipes use a lot of starchy root vegetables. These changes show what foods are grown locally and the creative ways cooks use them. Even in one country, different cities or regions might make mondongo their own way.

How to Make Mondongo Soup

Making mondongo soup takes time and care, but the steps are simple. The most important part is cleaning the tripe, then simmering everything long enough for all the flavors to mix together. The finished soup should have tender meat and soft vegetables in a well-seasoned broth.

Cleaning and Preparing Tripe

1. Rinse the tripe well under cold running water.
2. Scrub with salt, and soak it in a bowl of cold water with some vinegar or lime/lemon juice (about 15 minutes). Some people add baking soda to help clean it.
3. Rinse again until all trace of vinegar or salt is gone.
4. Boil the tripe in a large pot until fork-tender (1 to 4 hours, depending on thickness); a pressure cooker cuts the time to 30-60 minutes.
5. Once cooked, let it cool, then cut into bite-size pieces.

How to Cook the Soup

1. Make the base: Heat oil in a big pot and cook onions, garlic, and bell peppers until they soften.
2. Add tomato, tomato paste, or sauce, and cook until thickened.
3. Mix in the pre-cooked tripe and season with oregano, cumin, salt, and pepper.
4. Add cut vegetables (potatoes, carrots, yuca, etc.).
5. Pour in water or stock until the ingredients are just covered.
6. Let simmer on low (covered) for 15-30 minutes or until vegetables are soft. If using yuca or plantains, put them in earlier as they take longer.
7. Add fresh cilantro and scallions at the end for freshness.
8. Check seasoning before serving.

Timing and Food Safety

• Tripe needs to be boiled first until fully tender-this could take up to 4 hours, or much less with a pressure cooker.
• Simmering the soup with vegetables takes about 15-30 minutes after the tripe is cooked.
• Always make sure the tripe is cleaned well and boiled long enough for tenderness and food safety.
• If reheating leftovers, make sure the soup gets to at least 165°F (74°C).

How to Serve Mondongo Soup

Mondongo soup is usually served in deep bowls, hot and steaming. It’s common to add toppings and sides that highlight the soup’s taste and make a filling meal.

Usual Sides and Toppings

• White rice: Almost always served on the side or put straight into the soup.
• Avocado: Sliced and added for creaminess.
• Fresh cilantro: Sprinkled on top for a fresh smell and bright green color.
• Hot sauce or spicy vinegar: For those who like extra heat. In the Dominican Republic, this is often “agrio de naranja.”
• Lime or lemon wedges: Served on the side for a tart finish.

Suggested Side Dishes

• Dominican mondongo: Tostones (fried green plantains), maduros (sweet fried plantains), cassava, or yautía.
• Colombian mondongo: Fresh banana, white rice, and sometimes salad.
• Panama: White rice and simple salads.

How to Present the Dish

1. Serve mondongo hot in a a deep bowl.
2. Add rice or serve it on the side.
3. Arrange avocado slices on top or to the side.
4. Sprinkle fresh cilantro or scallions on top for color.
5. Add lime/lemon wedges to the bowl’s rim and serve hot sauce on the side.

Storing and Reheating Mondongo Soup

Mondongo soup often tastes even better the next day. If you have leftovers, storing it correctly keeps it safe and tasty.

Storing in the Fridge or Freezer

• Cool the soup down quickly after cooking (in no more than two hours).
• Move to a sealed container.
• Store in the fridge for 3-4 days.
• For longer storage, freeze in sturdy containers or freezer bags, leaving space at the top for expansion.
• Frozen mondongo is best within a month but can last longer.

When you’re ready to eat, thaw frozen soup overnight in the fridge or use cold water to defrost more quickly.

How to Reheat

• The most reliable way is to use the stovetop on medium-low heat, stirring now and then and adding a splash of water or broth if it’s too thick.
• It can also be microwaved in a microwave-safe bowl with short bursts of heat, stirring in between until hot all the way through.
• Always heat mondongo to at least 165°F (74°C) for safety.
• Don’t reheat the same portion more than once to keep quality and safety high.

Mondongo Soup FAQ

Is Mondongo Soup Healthy?

Mondongo soup can be a nutritious choice. Tripe has lots of protein and important vitamins like B12, as well as minerals including iron and zinc. It’s also low in fat (if you use lean cuts). Since the soup is packed with vegetables, you also get fiber, vitamin A and C, and potassium. Some local recipes add more fatty meats like chorizo, which increase fat and calorie levels. Overall, it’s a balanced meal with protein, carbs, and lots of nutrients when made the traditional way.

How Do You Get Rid of Tripe Smell?

• Always wash tripe under cold water before cooking.
• Rub with salt and soak in vinegar or lemon/lime water for 15 minutes, then rinse again.
• Some cooks use baking soda to scrub the tripe.
• The boiling step also helps take away any leftover odor.
• Throw out the water after the first boil before adding tripe to the soup.

Can You Make Mondongo Ahead of Time?

Yes, mondongo soup can be made in advance-and in fact, many people think it tastes even better after a day in the fridge. This lets the flavors blend even more. Just refrigerate right after cooling and reheat when ready to serve. This makes mondongo great for family gatherings or meal prepping.

Is Mondongo Gluten-Free?

Most traditional mondongo recipes don’t contain any gluten. The core ingredients-tripe, vegetables, herbs, and water or broth-are gluten-free. If you need to avoid gluten, check labels on things like broth or tomato sauce (some have added thickeners with gluten) and use only gluten-free chorizo or other processed meats. As always, make sure all equipment is clean to avoid cross-contact if you’re very sensitive or cooking for someone with celiac disease. If eating at a restaurant, ask what goes into the soup just to be sure.