Sopi MondongoTripe Soup
Sopi mondongo is a Curaçao-style tripe soup with tomato, peppers, celery, and warm spices. Commercially cleaned tripe is blanched before its long simmer for a clean, full-bodied broth.
Prep
25m
Cook
2h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Tripe
- 700gBeef Tripe (commercially cleaned, rinsed, and cut into strips)
Blanching
- 1lWater
Soup
- 500mlWater
- 500mlMeat Stock
- 25mlVegetable Oil
- 160gOnion (finely chopped)
- 140gGreen Bell Pepper (finely chopped)
- 90gCelery (finely chopped)
- 12gGarlic (crushed)
- 260gTomato (finely chopped)
- 35gTomato Paste
- 2pcsBay Leaf
- 5gPaprika
- 3gCumin Powder
- 2gBlack Pepper
- 12gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Put the beef tripe and blanching water in a large pot. Bring to a boil and cook for 10 minutes, then drain and rinse the tripe and pot.
- 02
Heat the vegetable oil in the clean pot. Cook the onion, green bell pepper, celery, and garlic until softened.
- 03
Add the tomato and tomato paste and cook until thickened slightly.
- 04
Add the beef tripe, water, meat stock, bay leaves, paprika, cumin powder, black pepper, and salt.
- 05
Bring to a boil, reduce to a gentle simmer, cover, and cook until the beef tripe is very tender.
- 06
Discard the bay leaves and serve hot.
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