Venezuelan Mondongo Soup (Rich Tripe Stew – Hearty, Traditional & Flavor-Packed)

This Venezuelan mondongo is a deeply traditional, slow-simmered tripe soup known for its rich broth, tender texture, and bold, savory flavor. Made with beef tripe, vegetables, and herbs, it’s the kind of dish that feels both rustic and celebratory—comforting, filling, and full of heritage.

If you enjoy authentic dishes like Arepas, Pabellón Criollo, or Sancocho, this mondongo is another must-try from the World Flavors – Venezuelan Recipes collection. It’s especially popular for weekend meals, gatherings, or anytime you want something hearty and truly traditional.

Why You’ll Love This

• Deep, slow-cooked flavor with rich, savory broth

• Authentic Venezuelan comfort food

• Hearty and filling with protein and vegetables

• Great for make-ahead meals (even better the next day)

• Perfect for cozy weekends or family gatherings

Recipe Card

• Prep Time: 30 minutes

• Cook Time: 2 hours 30 minutes

• Total Time: 3 hours

• Servings: 6

Nutrition Information

(Per Serving)

• Calories: 350

• Protein: 30 g

• Carbohydrates: 18 g

• Fat: 18 g

• Fiber: 3 g

• Sugar: 4 g

• Sodium: 520 mg

Ingredients

• 2 lbs beef tripe (900 g), cleaned and cut into small pieces

• 10 cups water (2.4 liters)

• 2 medium potatoes (300 g), peeled and chopped

• 1 cup yuca (cassava), peeled and cut (150 g)

• 1 cup carrots (150 g), chopped

• 1 cup cabbage, shredded (optional)

• 1 onion, chopped

• 4 cloves garlic, minced

• 1 bell pepper, chopped

• 2 scallions, sliced

• ¼ cup fresh cilantro, chopped

• 1 teaspoon cumin

• 1 teaspoon oregano

• Salt and black pepper, to taste

• 1 tablespoon vinegar (for cleaning tripe)

• Juice of 1 lime (optional, for serving)

Instructions

1. Rinse tripe thoroughly and rub with vinegar. Rinse again well.

2. Place tripe in a large pot with water. Bring to a boil, then reduce heat.

3. Simmer for 1 hour, skimming foam as needed.

4. Add onion, garlic, and bell pepper. Continue simmering for 30 minutes.

5. Add potatoes, yuca, carrots, and cabbage (if using).

6. Season with cumin, oregano, salt, and pepper.

7. Simmer for another 45–60 minutes until tripe is tender and vegetables are soft.

8. Stir in scallions and cilantro during the last 5 minutes.

9. Taste and adjust seasoning. Serve hot with a squeeze of lime if desired.

Tips & Variations

• Cook longer for extra tender tripe (low and slow is key)

• Add corn for a heartier, slightly sweeter version

• Use beef broth instead of water for deeper flavor

• Spice it up with chili or hot sauce

• Let it rest before serving for richer flavor

Make-Ahead & Storage

• Refrigerate up to 4 days (flavor improves overnight)

• Freeze up to 2 months

• Reheat gently on stovetop, adding water or broth if needed

FAQ

What is mondongo made of?

It’s primarily made from beef tripe simmered with vegetables, herbs, and spices.

Is tripe tough?

It can be if undercooked—slow simmering makes it tender.

What does mondongo taste like?

Savory, rich, and slightly earthy, with a deeply comforting broth.

What to Serve With

• White rice

• Arepas

• Avocado slices

• Fresh lime wedges

Final Thoughts

Mondongo is one of those dishes that tells a story—slow, intentional cooking that transforms simple ingredients into something deeply satisfying. It’s bold, traditional, and incredibly comforting.

Looking to explore more cozy, authentic dishes? Dive into the Authentic Venezuelan Recipes (Arepas, Cachapas, Pabellón & More Cozy Favorites) and build your own collection of rich, heritage-inspired meals.