Serving
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Mondongo Colombiano
Colombia
  -   Mondongo Colombiano
Serves
Effort:
Sched:
DoAhead: 
6 soup  
***
2+ hr  
Yes
This is a Colombian version of a soup very popular throughout South America (variously made). With Tripe, Pork and Chorizo, it claims the same hangover cure reputation as similar soups throughout the Western World. This substantial soup can serve as a main dish soup for 4.



12
ar
12
5
6
3
2
1
12
8
1/4
1/2
1/3
1-1/2
4
1
1/3
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oz

oz
oz
oz
oz
lrg
cl
oz
oz
c
t
t
T
c
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Beef Tripe (1)
Lemon juice, or (2)
Pork, lean.
Chorizo, Colombian (3)  
Tomato
Onion
Scallions
Garlic
Potato (4)
Yuca (5)
Cilantro
Cumin
Achiote
Oil
Water
Salt
Pepper, black
-- Accompaniments
Rice, white (6)
Lime wedges
Avocado
Banana
Aji Picante (7)
Do Ahead   -   (3/4 to 3 hrs depending - 20 min work)
  1. Par Boil (3 minutes) and rinse TRIPE twice with a little Lemon Juice or Citric Acid and salt. Clean the pot, return the Tripe, bring to a boil and simmer until tender but still with some chewyness.   Careful: cooking time can vary considerably with type and pre-processing - see our Beef Tripe page. Drain, cool and cut into pieces, 3/4 inch or so.
Prep   -   (40 min)
  1. Cut PORK into cubes abut 3/4 inch.
  2. Scald TOMATOES 1 minute in boiling water and quench in cold water. Peel and cut into 3/4 inch dice.
  3. Chop ONION and SCALLIONS small. Crush GARLIC and chop fine. Mix all.
  4. Peel POTATOES and YUCCA and cut into about 3/4 inch cubes. Hold both in cold water until needed.
  5. Chop CILANTRO small.
  6. Grind together CUMIN and ACHIOTE in your spice grinder.
  7. When ready to start cooking, prepare Accompaniment items. Cut AVOCADO and BANANA into pieces somewhat larger than the items in the soup, but thinner.
Run   -   (1 -1/3 hr)
  1. In a large sauce pan or similar heat Oil. Stir in Onion mix until onions are translucent. Stir in Pork and fry stirring until it has completely lost its raw color.
  2. Stir in Tomatoes. Continue to fry stirring until Tomato is softened.
  3. Stir in Tripe, Chorizos, Cumin mix and Water. bring to a boil, cover and turn to a simmer for 30 minutes.
  4. Drain Potato mix and stir in along with Salt and Pepper. Bring back to a boil and simmer covered another 25 minutes until or until Potatoes are tender.
  5. Stir in Cilantro and serve hot. Place Accompaniments on the table to be applied as diners desire.
NOTES:
  1. Tripe:   Most recipe photos of this soup show Honeycomb Tripe, but I rather like Blanket Tripe. For details and method of cooking see our Beef Tripe page.
  2. Lemon Juice   In Colombia Lime juice would be used because Lemons are not tropical. I use Citric Acid, which is easier, and it's just the acidity you want.
  3. Chorizo, Colombian:   DO NOT USE Mexican chorizo - totally different. The Colombian chorizo can be cut into chunks that will stay intact in cooking, and it has no chili. The nearest Colombian market is very far from me, so I used a Portuguese Linguiça (sp. Longaniza) - similar, but Colombian Chorizo is often chopped more coarsely. If nothing else is available, a good Polish Kielbasa can be used.
  4. Potatoes:   White rose or similar waxy potatoes work well. Avoid Yukon Gold type potatoes as they disintegrate into mush if cooked a little long. For details see our Potatoes page.
  5. Yuca:   [Cassava, Manioc] This long root tuber is available from just about any market serving a tropical American, African or Asian population. For details see our Cassava page.
  6. Aji Picante   This is the national Hot Sauce of Colombia - rather different from most hot sauces you may be familiar with - but easy to make by our recipe Aji Picante.
  7. Rice:   Long grain white rice is used in Colombia. Thai Jasmine will work fine.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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