Our site uses cookies to give you the best experience. Continuing to use the site signifies your acceptance.

Sopi Mondongo

Category: Soups

Mondongo

Before preparing this recipe, hang up your hamaca (hammock) in a cool shady spot. It will be necessary to rest a bit after enjoying this soul-food soup. read more

Ingredients

Mondongo

  • 1 lb cleaned cow's stomach, cut into chunks (or substitute tripe)
  • 1 lb cow's heel (the jelly adds flavor) See note
  • 1 lb cow's white-bone (the marrow is also a flavor-adder)
  • 1 tsp freshly ground black pepper, to taste
  • 1 tbs salt
  • 2 cubes beef bouillon
  • 1 3/4 quarts of water
  • 1 large onion, diced
  • 1 large green bell pepper, diced
  • 1 stalk celery with leaves, diced
  • 5 fresh basil leaves
  • 1 sweet potato, peeled, cut in chunks
  • 1 plantain, peeled, cut in chunks
  • 1/2 calabas (West Indian pumpkin) or Hubbard squash, cut in chunks
  • 1 tsp sugar
  • "just a touch" ground cumin freshly ground black pepper, to taste

Directions

Before preparing this recipe, hang up your hamaca (hammock) in a cool shady spot. It will be necessary to rest a bit after enjoying this soul-food soup.

In large kettle place cow meat, heel and bone with salt, freshly ground pepper in water and bring to a boil. Lower heat to medium-low and cook for 2 1/2 hours or until meat is soft. Strain and return stock to kettle. Add remaining ingredients and bring to a boil. Lower heat to medium, and cook for an additional 15-20 minutes or until vegetables are soft. Let rest for 10 minutes and serve.

Note: If heel not available, add enough bone to equal 2 lbs.

 
Events Deals
Blog News