Mondongo (Tripe Soup) Honduran Style Recipe

• 2 lbs beef tripe, cleaned and cut into 1-inch pieces
• 1 lb beef shank, cut into chunks
• 1 large onion, finely chopped
• 6 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 large green bell pepper, diced
• 1 large red bell pepper, diced
• 2 medium potatoes, peeled and cubed
• 1 green plantain, peeled and sliced
• 1/2 small cabbage, shredded
• 1/2 cup fresh cilantro, chopped (plus extra for garnish)
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground allspice
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 10 cups beef stock
• Kosher salt and freshly ground black pepper, to taste
• 2 limes, cut into wedges (for serving)

Mondongo Instructions

1. Rinse the beef tripe thoroughly under cold running water, then place it in a large pot with enough water to cover. Bring to a boil, cook for 10 minutes, then drain and rinse the tripe again to remove any impurities.
2. Cut the cleaned tripe into 1-inch pieces if not already done. Set aside.
3. In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3 minutes until softened.
4. Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
5. Stir in the tomato paste, ground cumin, dried oregano, smoked paprika, and ground allspice. Cook for 2 minutes, allowing the spices to become fragrant.
6. Add the beef shank chunks and sauté for 3 minutes, turning to brown all sides.
7. Add the prepared tripe to the pot and stir to combine with the aromatics and beef shank.
8. Pour in the beef stock and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1.5 hours, skimming off any foam that rises to the surface.
9. While the soup simmers, prepare the vegetables: slice the carrots and celery, dice the green and red bell peppers, peel and cube the potatoes, peel and slice the plantain, and shred the cabbage.
10. After 1.5 hours, add the carrots, celery, green and red bell peppers, potatoes, plantain, and cabbage to the pot. Stir well to combine.
11. Continue simmering the soup, uncovered, for another 45 minutes, or until the tripe and beef shank are tender and the vegetables are cooked through.
12. Stir in the chopped cilantro and season the soup with kosher salt and freshly ground black pepper to taste. Remove the bay leaves.
13. Ladle the soup into bowls, garnish with extra cilantro, and serve with lime wedges on the side for squeezing over the soup.