Click on the image, above to submit to Pinterest.
Caldo de Mondongo (Tripe Soup)
Caldo de Mondongo (Tripe Soup) is a traditional Ecuadorian recipe for a classic soup of beef tripe and cassava in an onion base. The full recipe is presented here and I hope you enjoy this classic Ecuadorian version of: Tripe Soup (Caldo de Mondongo).
prep time
20 minutes
cook time
65 minutes
Total Time:
85 minutes
Serves:
6
Rating: 
Tags : Beef RecipesVegetable RecipesEcuador Recipes
Caldo de Mondongo (Tripe Soup) a Classic Ecuadorian recipe for a soup of beef tripe and cassava in an onion base" height="284" width="400" title="Tripe Soup (Caldo de Mondongo) recipe from Ecuador.
Ingredients:
500g beef honeycomb tripe
4 white onions, sliced into rounds
8 tbsp coriander (cilantro) leaves, chopped
2 garlic cloves, crushed
1 cassava tuber, peeled and cut into pieces
2 cassava leaves, shredded, boiled for 20 minutes then drained
2 tbsp butter
100g red onion
1 tbsp lemon juice
salt, to taste
lemon half
milk
oregano leaves
Method:
Wash the tripe well, then rub all over with the lemon half, milk and oregano leaves. Set aside to marinate for 20 minutes.
Place in a pan with the white onions, garlic and salt. Cover with water, bring to a boil, cover the pot and cook for 30 minutes, or until the tripe is tender.
Remove the tripe from the pan and cut into pieces. Strain the stock and return to the pan with the meat, cassava pieces. Pour in just enough water to cover, bring to a boil, reduce to a simmer and cook for about 30 minutes, or until the cassava is tender.
In the meantime, pound the cassava greens in a mortar to a soft dough. Mix in the butter, and 60ml milk then season with salt to taste.
Mix the red onion with the lemon juice. Add to the pot with the tripe and cassava. Cook for 5 minutes more.
Adjust the seasonings to taste, ladle the soup into bowls, garnish with the cassava leaf past and serve.
If desired, you can also add maize cobs, cut into 3cm lengths about 10 minutes after you add the cassava.
%20Recipe)