Although the Mondongo soup is an important part of the Colombian food, it is very well known in several countries of Latin America and the Caribbean. But the Colombian recipe differs a lot from others. The main ingredient is always the same anyway: slow-cooked, diced tripe (the stomach of a cow).
The Mondongo is a very appreciated preparation in most of the Colombian territory. The traditional Antioquian recipe includes diced pork, chick peas, carrots, green peas, onion and potato. The tripe is very well cleaned with lemon juice, baking soda and some vinegar, in order to have it nice and tender.
In Colombia the Mondongo is served as main course in traditional food restaurants. In Medellin restaurants it’s usually served with rice, avocado, bananas and topped with some cilantro chopped leaves.
For its composition and nutritional value, just a small plate can be enough to fulfill anyone’s needs. Many visitors from many places around the globe have tried this specialty without knowing exactly what it is. When people taste it and get to know its ingredients they always what to repeat, even if they considered the Mondongo an exotic food they would not have tried if they were told before having it.
Every traditional Colombian food restaurant in Medellin, like El Aguacate, El Altar, El Chocolo, Fonda La 33, Hato Viejo, Leña y Piedra and Patria Mia will serve the authentic Mondongo, but we specially recommend Mondongos’s Restaurant, that has been in the market for decades and even has a branch in Miami, FL.