Honduran-Style Tripe and Root Vegetable Soup

Be the first to rate

(No Ratings Yet)

Loading...

A hearty Central American take on classic mondongo, this Honduran tripe soup is built on a deeply savory sofrito and finished with starchy roots like yuca, green plantain, and potatoes. The long simmer coaxes tenderness from the honeycomb tripe while melding the flavors of achiote, cumin, and fresh cilantro into one soulful bowl.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 38 gCarbs
• 5 gFiber
• 6 gSugar
• 36 gProtein
• 980 mgSodium
• 1180 mgPotassium
• 120 mgCalcium
• 5 mgIron
• 32 mgVitamin C
• 180 mcgVitamin A

Ingredients

For cleaning and par-cooking the tripe

• 2 lb beef honeycomb tripe, rinsed and cut into 1-inch squares
• 1/2 cup white vinegar
• 2 tbsp coarse kosher salt
• 1 large white onion, quartered
• 3 garlic cloves, smashed
• 2 bay leaves

For the achiote sofrito

• 3 tbsp olive oil
• 1 large yellow onion, finely diced
• 1 red bell pepper, finely diced
• 4 garlic cloves, minced
• 2 Roma tomatoes, finely chopped
• 1 tbsp tomato paste
• 1 tbsp achiote (annatto) paste dissolved in 2 tbsp hot water
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp freshly ground black pepper

For the soup and vegetables

• 1 lb beef shank or 1 calf foot, split (optional, for richness)
• 10 cups beef broth or water
• 1 lb yuca (cassava), peeled and cut into 1-inch chunks
• 1 large green plantain, peeled and sliced into thick rounds
• 2 medium Yukon gold potatoes, peeled and cubed
• 2 carrots, peeled and sliced into 1/2-inch rounds
• 2 ears sweet corn, shucked and cut into 2-inch pieces
• 1 chayote squash, peeled and cubed (optional)
• 2 tbsp fresh cilantro, chopped, plus more for serving

For serving

• 1 small white onion, finely minced
• 1 jalapeño, seeded and minced
• 1 cup fresh cilantro, loosely chopped
• 2 limes, cut into wedges
• Hogao sauce or hot sauce, to taste

Directions

1. Place the tripe in a large bowl and cover with cold water. Add the vinegar and 1 tbsp salt, rub vigorously for 2 minutes, then drain and rinse twice under cool running water. Repeat once more, then transfer to a large stockpot.
2. Add the cleaned tripe to the stockpot and cover with 8 cups of cold water. Add the quartered onion, smashed garlic, bay leaves, and remaining 1 tbsp salt. Bring to a boil, then reduce heat and simmer, partially covered, for 90 minutes, skimming any foam, until the tripe is tender when pierced with a fork.
3. While the tripe cooks, prepare the sofrito. Heat the olive oil in a heavy skillet over medium heat. Add the diced onion and bell pepper and cook for 6 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the chopped tomatoes and tomato paste to the skillet and cook for 5 minutes, stirring, until the mixture thickens and darkens slightly. Stir in the dissolved achiote paste, cumin, oregano, and black pepper; cook for 2 minutes more until very fragrant. Remove from heat.
5. When the tripe is tender, add the beef shank (if using), yuca, plantain, potatoes, carrots, corn, and chayote to the pot along with the hot sofrito and the beef broth. Return to a boil, then simmer uncovered for 35 to 40 minutes, until all the roots are fork-tender and the broth has reduced slightly and turned a deep reddish-gold.
6. Fish out the bay leaves and the beef shank; pull the meat from the shank in chunks and return it to the pot. Stir in the chopped cilantro and taste for salt, adjusting as needed.
7. Ladle the soup into deep bowls over a bit of rice (traditional) or on its own, top each bowl with a spoonful of minced white onion and jalapeño, a generous sprinkle of cilantro, and a sharp squeeze of lime.
8. Serve hot with extra lime wedges, hogao or your favorite hot sauce on the side, and warm corn tortillas if desired.

Cook’s Notes

• Always give tripe a thorough vinegar-and-salt scrub twice; this step is non-negotiable for both flavor and clean aroma in the final soup.
• Achiote paste gives the broth that signature Honduran reddish hue and earthy flavor; substitute 1 tsp paprika plus a pinch of turmeric if you cannot find it.
• Soak the yuca in cold water for 20 minutes before adding it to the pot if your variety is very starchy; this prevents the broth from turning cloudy.
• For a thicker, more stew-like consistency, mash a few pieces of yuca and plantain against the side of the pot during the last 10 minutes of cooking.
• Leftovers taste even better the next day; store the soup in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of broth.

You might also like

Americas

Honduran Bean and Cheese Stuffed Flour Tortillas

Desserts

Honduran Fried Dough Cakes

Americas

Honduran Coastal Seafood Coconut Soup

Americas

Honduran Beef and Root Vegetable Soup