Sopa de mondongo: Difference between revisions

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Sopa de mondongo is a hearty traditional soup of Latin America and the Caribbean. It is made from slow-cooked diced tripe (the cleaned stomach of a cow). Vegetables such as bell peppers, onions, carrots, cabbage, celery, or root vegetables are added.

Many variations of sopa de mondongo exist in Latin America and the Caribbean. Some add rice or maize late in the process. Bone marrow or hoof jelly may be used for extra flavor. The tripe may be soaked in citrus juice or a paste of sodium bicarbonate before cooking. The vegetables and spices used vary with availability and taste.

In Nicaragua, sopa de mondongo is especially popular in the Masaya region. The tripe may be soaked in citrus juice before cooking. Common additions include chayote, tiquisque, and avocado. According to Nicaraguan folklore, the soup has healing powers.

In Panama it is cooked as a stew with chorizo, and chickpeas and is considered a heavy meal, traditionally it is served when a roof is installed on a new house. The construction workers and the future owners along with their family and friends share the meal together in what is known as a "mondongada".

In Colombia, sopa de mondongo is often eaten as the soup course of a traditional almuerzo. The soup in Colombia, is often made with chicken or beef stock, with a lot of cilantro. Many vegetables such as peas, carrots and onion are used to flavor the chicken or beef stock. Salt and pepper, along with corn, are also thrown into the soup for extra flavoring. The tripe used for this soup is varied. The most typical kind of tripe is beef tripe, but in several other regions across the nation, pork tripe and chicken or turkey tripes are also used in the soup.

In Venezuela, it is usually referred to as just mondongo and is considered a very heavy meal, often reserved as a single meal of the day. It is usually consumed in the north-central regions and in the llanos. Venezuelan mondongo is often flavored with lemon or tamarind, and accompanied by arepas.

In Brazil, it is also referred to mondongo. It is usually consumed in the southern regions, but in northeast it is also named dobradinha.

In Puerto Rico it is cooked with chickpeas, and squash, malanga, and calabash are added.

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-'''''Sopa de mondongo''''' is a hearty traditional soup of [[Latin America]] and the [[Caribbean]]. It is made from slow-cooked diced [[tripe]] (the cleaned stomach of a cow). Vegetables such as[[bell pepper]]s, [[onion]]s, [[carrot]]s, [[cabbage]], [[celery]], or [[root vegetable]]s are added.
+'''''Sopa de mondongo''''' is a hearty traditional soup of [[Latin America]] and the [[Caribbean]]. It is made from slow-cooked diced [[tripe]] (the cleaned stomach of a cow). Vegetables such as [[bell pepper]]s, [[onion]]s, [[carrot]]s, [[cabbage]], [[celery]], or [[root vegetable]]s are added.
 Many variations of ''sopa de mondongo'' exist in [[Latin America]] and the [[Caribbean]]. Some add [[rice]] or [[maize]] late in the process. Bone marrow or hoof jelly may be used for extra flavor. The tripe may be soaked in [[citrus]] juice or a paste of [[sodium bicarbonate]] before cooking. The vegetables and spices used vary with availability and taste.
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 In [[Panama]] it is cooked as a stew with [[chorizo]], and chickpeas and is considered a heavy meal, traditionally it is served when a roof is installed on a new house. The construction workers and the future owners along with their family and friends share the meal together in what is known as a "mondongada".
-In [[Colombia]], ''sopa de mondongo'' is often eaten as the soup course of a traditional ''almuerzo''.  The soup in [[Colombia]], is often made with chicken or beef stock, with a lot of cilantro. Many vegetables such as peas, carrots and onion are used to flavor the chicken or beef stock.  Salt and pepper, along with corn, are also thrown into the soup for extra flavoring.  The tripe used for this soup is varied.  The most typical kind of tripe is beef tripe, but in several other regions across the nation, pork tripe and chicken or turkey tripes are also used in the soup.
+In [[Colombia]], ''sopa de mondongo'' is often eaten as the soup course of a traditional ''almuerzo''.  The soup in [[Colombia]], is often made with chicken or beef stock, with a lot of [[coriander|cilantro]]. Many vegetables such as peas, carrots and onion are used to flavor the chicken or beef stock.  Salt and pepper, along with corn, are also thrown into the soup for extra flavoring.  The tripe used for this soup is varied.  The most typical kind of tripe is beef tripe, but in several other regions across the nation, pork tripe and chicken or turkey tripes are also used in the soup.
 In [[Venezuela]], it is usually referred to as just ''mondongo'' and is considered a very heavy meal, often reserved as a single meal of the day. It is usually consumed in the north-central regions and in the [[llanos]]. Venezuelan ''mondongo'' is often flavored with [[lemon]] or [[tamarind]], and accompanied by [[arepa]]s.