Panamanian Tripe Soup with Yuca and Plantain

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A beloved Sunday-morning bowl across Panama, mondongo is a slow-simmered tripe soup built on yuca, green plantain, calabaza, and a deeply aromatic cilantro-achiote base. Beef feet lend a velvety, gelatin-rich body while the tripe turns silken after a long simmer. Spoon it hot, scatter fresh cilantro on top, and serve with lime wedges and patacones on the side.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 45 gCarbs
• 6 gFiber
• 6 gSugar
• 38 gProtein
• 780 mgSodium
• 1150 mgPotassium
• 140 mgCalcium
• 5.5 mgIron
• 38 mgVitamin C
• 180 mcgVitamin A

Ingredients

For cleaning the tripe and feet

• 1 lb beef honeycomb tripe, cut into 1-inch strips
• 1 lb beef feet, split through the bone
• 2 tbsp white vinegar
• 1 tbsp kosher salt
• 1 small white onion, halved
• 3 garlic cloves, smashed

For the achiote-cilantro base

• 3 tbsp achiote (annatto) paste
• 1/4 cup vegetable oil
• 1 large white onion, finely diced
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 4 garlic cloves, minced
• 1 tbsp dried Mexican oregano
• 2 tsp ground cumin
• 1 tsp black pepper

For the soup

• 10 cups water, plus more as needed
• 2 lbs yuca (cassava), peeled and cut into 2-inch pieces
• 2 green plantains, peeled and cut into 1-inch coins
• 1 lb calabaza squash (or kabocha), peeled and cut into 1-inch chunks
• 1/2 lb white potato, peeled and quartered
• 2 ears fresh corn, husked and cut into 2-inch wheels
• 1 small head cabbage, cut into 6 wedges
• 1 cup fresh cilantro, chopped, plus more for garnish
• 2 bay leaves
• 2 tsp kosher salt, or to taste

For serving

• 6 lime wedges
• 1 cup fresh cilantro, finely chopped
• 1 white onion, finely diced
• hot sauce, such as Panamanian chile criollo, to taste

Directions

1. Place the tripe and beef feet in a large pot, cover with cold water, add the vinegar, salt, halved onion, and smashed garlic. Bring to a boil over high heat, drain, and rinse the meat thoroughly under cold water to remove impurities; this cleaning step is essential for a clean-tasting broth.
2. Return the cleaned tripe and feet to the pot with 10 cups fresh water, the bay leaves, and 1 tsp salt. Bring to a boil, reduce to a gentle simmer, and skim any foam that rises. Partially cover and cook for 90 minutes, until the tripe is tender and the feet have softened enough that the meat pulls away from the bone.
3. Meanwhile, heat the oil in a small skillet over medium heat, add the achiote paste and cook, breaking it up with a spoon, for 2 minutes until fragrant and deep red. Stir in the diced onion, both bell peppers, and minced garlic; cook for 8 minutes until softened. Add the oregano, cumin, and black pepper and cook 1 more minute; set aside.
4. Stir the achiote-sofrito and the cilantro into the simmering pot. Add the yuca and simmer for 20 minutes, then add the green plantain, calabaza, potato, and corn wheels. Continue cooking for 25 minutes, until the yuca and plantains are fork-tender and the broth has taken on a pale golden hue.
5. Tuck the cabbage wedges into the pot and simmer 8 more minutes. Remove the beef feet, pull the meat from the bones, and return it to the soup; discard the bones. Taste and adjust salt.
6. Ladle the mondongo into deep bowls, making sure each portion gets tripe, chunks of yuca and plantain, a piece of corn, and a wedge of cabbage. Top with chopped cilantro and diced raw onion, squeeze a lime wedge over each bowl, and pass hot sauce at the table.

Cook’s Notes

• The two-stage par-boil with vinegar is what gives Panamanian mondongo its characteristic clean, non-gamy flavor; do not skip the rinse after the first boil.
• For an even richer, slightly thicker broth, mash 2 or 3 pieces of yuca against the side of the pot with a spoon about 10 minutes before serving.
• Traditional Panamanian cooks add a small handful of rice during the last 15 minutes to stretch the soup into a heartier one-pot meal.
• Patacones (twice-fried green plantain rounds) smashed onto a plate alongside the bowl are the classic accompaniment for dunking.
• If you cannot find achiote paste, substitute 2 tbsp achiote powder bloomed in the oil with a pinch of paprika for color.

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