Entree: Curacao – Central Culinary Region – Sopi Mondongo (Hearty Curaçaoan tripe and pork hock soup-stew with root vegetables and plantain)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) beef tripe, cleaned and cut into 1 in (2.5 cm) pieces
- 1 ham hock, approx. 1 lb (450 g)
- 8 cups (1.9 L) beef or water stock
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (approx. 8 oz / 225 g)
- 4 garlic cloves, minced
- 1 green bell pepper, seeded and chopped (approx. 6 oz / 170 g)
- 2 carrots, peeled and diced (approx. 8 oz / 225 g)
- 1 large green plantain, peeled and cut into 1/2 in (1.3 cm) slices (approx. 8 oz / 225 g)
- 2 medium potatoes, peeled and diced (approx. 12 oz / 340 g)
- 14 oz (400 g) canned diced tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 tsp (1 g) dried oregano
- 2 bay leaves
- 1 whole hot pepper (scotch bonnet or habanero) optional
- 1 tsp (5 g) ground cumin
- Salt and black pepper to taste
- 2 tbsp (30 ml) chopped fresh cilantro (or culantro)
- 1 lime, cut into wedges for serving

Instructions

1. Rinse the tripe well under cold water, then place in a large pot with the ham hock and enough water to cover. Bring to a boil, boil 10 minutes, drain and discard the cooking water; rinse tripe and pot to remove impurities.
2. Return tripe and ham hock to the pot and add stock. Bring to a simmer, skimming any foam, then reduce heat to low and simmer, covered, until tripe is tender, about 1.5–2 hours.
3. Meanwhile heat oil in a skillet over medium heat. Add the chopped onion, garlic and green pepper and sauté until softened, about 5–7 minutes. Stir in tomato paste, cumin and oregano and cook 1–2 minutes until fragrant.
4. Add the sautéed aromatics to the pot with the tripe along with the canned diced tomatoes, carrots, potatoes, plantain, bay leaves and whole hot pepper if using. Season with salt and pepper.
5. Simmer uncovered for 30–45 minutes more, until vegetables are very tender and flavors have melded. If the broth is too thin, mash a few plantain or potato pieces in the pot to thicken slightly.
6. Taste and adjust seasoning, remove bay leaves and ham hock bone; shred any meat from the hock and return it to the soup.
7. Stir in chopped cilantro just before serving and serve hot with lime wedges on the side.