Authentic Honduran Sopa de Mondongo: Tripe and Vegetable Soup

Rinse the beef tripe thoroughly under cold running water. In a large bowl, combine the tripe with 1 tablespoon of white vinegar and enough water to cover. Let it soak for 15 minutes, then rinse again. This helps to further clean the tripe and reduce any strong odors.

Place the cleaned tripe in a large pot and cover with fresh water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 2 hours, or until the tripe is very tender. Drain the tripe, reserving 6 cups of the cooking liquid, and set the tripe aside.

In the same pot, heat 1 tablespoon of cooking oil over medium heat. Add the chopped yellow onion and cook for 5 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.

Stir in the diced tomatoes, ground cumin, dried oregano, salt, and black pepper. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld.

Add the reserved 6 cups of tripe cooking liquid and 2 additional cups of fresh water to the pot. Bring to a boil, then add the yuca root, green plantain, and sliced carrot. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the vegetables are tender.

Return the cooked tripe to the pot. Continue to simmer for another 10 minutes to allow the tripe to absorb the flavors of the soup.

Taste and adjust seasoning as needed. Ladle the hot soup into bowls and garnish generously with fresh chopped cilantro before serving.