Hearty Salvadoran Mondongo Tripe Soup with Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich, slow-simmered Salvadoran soup featuring tender tripe and an assortment of fresh vegetables for a comforting and flavorful meal. This latin american-inspired soups ready in about 180 minutes pairs beef tripe, beef hoof, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (14 ratings) Prep: 30 min Cook: 150 min Serves 6 Latin American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse and clean 1 lb beef tripe and 0.5 lb beef hoof thoroughly, then cut into 1-inch pieces.
  2. Step 2: In a large pot, heat 2 tbsp vegetable oil over medium heat. Add 1 chopped medium onion and 4 minced garlic cloves, sauté for 3-4 minutes until translucent and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until deep red and aromatic.
  4. Step 4: Add the tripe and hoof pieces to the pot, sautéing for 5 minutes to sear lightly.
  5. Step 5: Pour in 6 cups beef broth along with 1.5 tsp salt, 1 tsp black pepper, and 1 tsp dried oregano. Bring to a boil, then reduce heat to low and simmer uncovered for 2 hours, skimming foam occasionally.
  6. Step 6: Add 2 diced medium carrots, 2 diced medium potatoes, 1 cup green beans, and 1 cup shredded cabbage. Continue simmering for 30 minutes until vegetables and tripe are tender.
  7. Step 7: Stir in 0.25 cup chopped cilantro, adjust salt and pepper to taste, and remove from heat.
  8. Step 8: Serve hot with lime wedges on the side for squeezing over the soup to brighten flavors.

Frequently asked questions

How long does Hearty Salvadoran Mondongo Tripe Soup with Vegetables take to make?

Total time is about 180 minutes (30 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Hearty Salvadoran Mondongo Tripe Soup with Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef tripe from drying out.

Can I substitute ingredients in Hearty Salvadoran Mondongo Tripe Soup with Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hearty Salvadoran Mondongo Tripe Soup with Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Hearty Salvadoran Mondongo Tripe Soup with Vegetables?

Latin American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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