Best Costa Rican Tripe Soup Sopa De Mondongo Recipes

PUERTO RICAN MONDONGO

Puerto Rican Mondongo image

This simple, nourishing stew of tripe and vegetables is found in innumerable variations throughout Latin America and around the Caribbean. On the islands of Aruba and Curaçao, it is known as sopi mondongo. Cooking Puerto Rican food is a bit similar to Island and Spain cuisine; it has a distinctive flavor combined with foreign influences using native seasonings and ingredients. Serve in deep bowls with white rice and avocados.

Provided by Amy

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h30m

Yield 8

Number Of Ingredients 13

Ingredients

3 pounds beef tripe, trimmed of fat and cut into cubes
4 lemons, juiced
water to cover
3 quarts beef stock, divided
8 ounces cassava, peeled and cubed
8 ounces potatoes, peeled and cubed
8 ounces yams, peeled and cubed
8 ounces pumpkin, peeled and cubed
8 ounces sweet potatoes, peeled and cubed
½ (16 ounce) can tomato sauce
⅔ cup sofrito
1 ear corn, cut into 1-inch pieces
salt and ground black pepper to taste

Steps:

Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.
Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.
Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 43.2 g, Cholesterol 171.5 mg, Fat 9.6 g, Fiber 5 g, Protein 22.3 g, SaturatedFat 3.1 g, Sodium 489.5 mg, Sugar 8.3 g

TRIPE TACOS IN HERBAL TOMATILLO SAUCE WITH TOASTED SEEDS AND NUTS

Tripe Tacos in Herbal Tomatillo Sauce with Toasted Seeds and Nuts image

Provided by Justin Yu

Categories Brunch Kid-Friendly Cinco de Mayo Dinner Lunch Meat Houston Texas Sugar Conscious Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield Makes 12 tacos

Number Of Ingredients 17

Ingredients

2 pounds honeycomb tripe
Kosher salt
8 tomatillos, roughly chopped (about 3/4 pound)
2 small red onions, chopped
2 jalapeños, stemmed and cut in half lengthwise
10 cloves garlic
1/2 cup plus 2 tablespoons vegetable oil, divided
1 1/2 cups cilantro leaves, plus more for garnish
1 cup mint leaves, plus more for garnish
1/2 cup oregano leaves, plus more for garnish
4 tablespoons fish sauce
4 limes, zested and juiced
12 corn tortillas
3 tablespoons sunflower seeds, toasted
2 tablespoons pumpkin seeds, toasted
3 tablespoons peanuts, chopped and toasted
Diced white onion, optional, for garnish

Steps:

Poach the tripe:
Poach the tripe in salted water for 3 hours in a large pot, changing the water halfway through. The tripe should be soft and pliable when done. Drain and let tripe cool. Pat dry.
Make the herbal tomatillo sauce:
Toss the chopped tomatillos, onions, jalapeños, and garlic in 2 tablespoons oil. Broil on a foil- lined baking sheet until vegetables are blackened in spots, 10 to 15 minutes. Purée the blackened vegetables, herbs, fish sauce, lime zest and juice in a blender. Let sauce cool.
Pan-fry the tripe:
Slice the cooled tripe into 1/4-inch strips. Heat the remaining 1/2 cup of oil in a large nonstick skillet over medium heat. Working in batches, carefully pan-fry the strips of tripe on one side until golden brown. Place tripe on a paper towel-lined plate as you work and sprinkle with salt. After the last batch, drain the pan of all oil and add the pan-fried tripe and the tomatillo sauce. Toss the tripe in the sauce over medium heat until softened and coated.
Assemble the tacos:
Assemble the tacos: Warm the tortillas. Divide the tripe between the tortillas and top with toasted seeds and nuts. Garnish with additional chopped herbs and white onion, if desired.