It is undoubtedly one of the favorite soups to share with our loved ones, who will enjoy it accompanied by white rice, fresh vegetables, and freshly made corn tortillas.
A traditional recipe whose origin dates back to the fusion of indigenous and Spanish ingredients during colonization. This soup, with its pieces of mondongo and vegetables, has been an essential part of Honduran cuisine, being a comforting and nutritious dish for families across the country.
Honduran Mondongo Soup
Ingredients
3 pounds of Wash and cut mondongo into pieces
1 Chopped green chili
1 Chopped white onion
3 Cloves garlic minced
3 tablespoons of Achiote powder
2 ½ liters of Water
1 Cut pataste into pieces
2 pounds of Yuca in pieces
2 Large chopped carrots
3 Medium potatoes
2 cups of Shredded cabbage
1 Cut corn on the cob
4 Cloves
2 tablespoons of Soy sauce
1 teaspoon of Spices
2 Ripe plantains cut into pieces
2 Sliced bananas
1 Small pumpkin in cubes
Preparation
Step 1 : In a pot with enough water, mix the chili, onion, garlic, cilantro, beef tripe, and foot, boiling for 3 hours, adding water if significantly reduced.
Step 2 : Cut all vegetables into cubes.
Step 3 : Once the cooking time is up, strain the soup and remove vegetable residues.
Step 4 : Return the strained broth to the heat, re-adding the tripe and foot.
Step 5 : Season with salt, pepper, cumin, sugar, achiote, and salsa de chile.
Step 6 : Add the first vegetables: cabbage, corn, green beans, and okra, cooking for 4 minutes before adding potatoes and yuca.
Step 7 : Then, add tender pumpkin, plantain, sweet potato, carrot, and pataste, followed by crushed polvorón cookies and chopped cilantro.
Step 8 : Let it boil for another 10 minutes and serve hot, accompanied by freshly made tortillas.
Step 9 : This soup should have a balance between sweet and spicy flavors, highlighting both.
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