Mondongo Tripe and Vegetable Soup

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

A hearty Colombian soup of honeycomb tripe and pork shoulder simmered with potatoes, yuca, carrots and peas in a cumin-tinged broth. It is traditionally served with rice, avocado and ají. This Colombian-inspired soup recipe, ready in about 265 minutes, pairs beef honeycomb tripe, pork shoulder, cubed, limes, juiced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 8, 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

• 2 lb beef honeycomb tripe
• 1 lb pork shoulder, cubed
• 3 limes, juiced
• 1/4 cup white vinegar
• 14 cups water
• 1 lb yellow potatoes, peeled and cubed
• 1 lb yuca, peeled and cubed
• 2 carrots, diced
• 1 cup green peas
• 1 yellow onion, diced
• 2 tomatoes, diced
• 4 scallions, chopped
• 5 garlic cloves, minced
• 1.5 tsp ground cumin
• 1 tsp achiote (annatto) powder
• 1 cup cilantro, chopped
• 2 tbsp vegetable oil
• 1 tbsp salt

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Scrub the tripe well with lime juice and salt. Rinse, then soak in cold water with the vinegar for 30 minutes. Rinse again and cut into 1-inch squares.
2. Step 2: Put the tripe in a large pot with 10 cups of water and simmer, covered, for 2.5 hours until tender. Skim as needed. (A pressure cooker takes 45 minutes.)
3. Step 3: Meanwhile, heat the oil and sauté the onion, tomatoes, scallions, garlic, cumin and achiote for 10 minutes.
4. Step 4: Add the pork, the sauté and the remaining 4 cups of water to the tripe. Simmer for 40 minutes.
5. Step 5: Add the potatoes, yuca and carrots and simmer for 25 minutes. Add the peas and cook for 5 more minutes.
6. Step 6: Stir in the cilantro and adjust the salt. Serve with white rice, sliced avocado, banana and ají picante.