Hearty Salvadoran Mondongo Tripe Soup with Vegetables

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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 soup recipe, ready in about 180 minutes, pairs beef tripe, beef hoof, 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.

Ingredients

• 1 lb beef tripe
• 0.5 lb beef hoof
• 2 medium, diced carrots
• 2 medium, peeled and diced potatoes
• 1 cup, trimmed and cut in half green beans
• 1 medium, chopped onion
• 4 minced garlic cloves
• 2 tbsp tomato paste
• 1 cup shredded cabbage
• 0.25 cup chopped cilantro
• 6 cups beef broth
• 2 tbsp vegetable oil
• 1.5 tsp salt
• 1 tsp black pepper
• 1 tsp dried oregano
• for serving lime wedges

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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.