Ingredients to make Mondongo Soup (guts):
- 3 kilos of tripe (guts)
- legs (you can buy them already washed and boiled) (see tips)
- 6 lemons
- 1/2 cups of rice
- 1/2 cabbage (cabbage)
- 1 can of tomato paste
- 3 small yuccas
- 4 peppers (chiltomas)
- 10 small cakes (malangas)
- 4 onions
How to make Mondongo Soup (guts):
- Recipe details: Difficulty level: 3 Preparation time: 20 min cooking time: 240
- Wash the tripe (guts) very well with baking soda, sour oranges and lemon.
- After washing it, let it soak for 2 hours with the bitter orange peels in the water.
- Make sure that it is well washed since it depends on this that the soup does not have a strong odor.
- Rinse it well and cut the tripe meat into small pieces, add enough new water to start cooking it with 2 peppers, 2 onions and a head of garlic cut into small pieces.
- Cook for about 4 hours or until very soft.
- Make sure there is always enough water as water is consumed by boiling.
- Meanwhile soak the rice, cut the vegetables into small pieces and slice the corn and put them in water to keep them fresh.
- Grind the rice with 1 chiltoma, 1 onion, and 1 head of garlic and 1 tablespoon of achiote.
- Once all this is ground, add it to the soup along with some salt and lemon when the tripe is soft and let it boil for about 10 minutes.
- Lower the heat a little and add the vegetables and mint and let it boil until the vegetables are soft.
- Take care that the vegetables do not fall apart.
- In Europe you can buy the casings already washed and boiled, that eliminates the time of cleaning the casings and reduces the cooking time of the soup to 1:30h.
- Make sure the soup is well salted and lemon.
