Tripe Soup Recipe

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):

1. Recipe details: Difficulty level: 3 Preparation time: 20 min cooking time: 240
2. Wash the tripe (guts) very well with baking soda, sour oranges and lemon.
3. After washing it, let it soak for 2 hours with the bitter orange peels in the water.
4. Make sure that it is well washed since it depends on this that the soup does not have a strong odor.
5. 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.
6. Cook for about 4 hours or until very soft.
7. Make sure there is always enough water as water is consumed by boiling.
8. Meanwhile soak the rice, cut the vegetables into small pieces and slice the corn and put them in water to keep them fresh.
9. Grind the rice with 1 chiltoma, 1 onion, and 1 head of garlic and 1 tablespoon of achiote.
10. 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.
11. Lower the heat a little and add the vegetables and mint and let it boil until the vegetables are soft.
12. Take care that the vegetables do not fall apart.
13. 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.
14. Make sure the soup is well salted and lemon.