Sopa de mondongo (Central American tripe soup)
I
Origin
Central America and Caribbean — introduced through Spanish colonial and African enslaved culinary traditions; now deeply embedded across the region
II
Description
Sopa de mondongo (tripe soup) is eaten across Central America and the Caribbean — a long-simmered soup of cleaned and prepared beef or pork tripe with a mirepoix of vegetables (celery, carrot, potato, yuca, corn on cob), fresh herbs (cilantro, culantro), and achiote for colour. Each country has a regional variation: Honduran version uses chipotle; Nicaraguan version includes plantain; Guatemalan version uses recado. The tripe must be cleaned and pre-cooked before being added to the soup.
III
The Thread
—Mexican menudo (tripe soup — close parallel)
—Korean gom tang (tripe broth)
—Philippine callos (Spanish-influenced tripe stew)
IV
Flavour Context
Rich, gelatinous broth from tripe collagen, vegetable-varied, herb-fragrant — substantial and warming
Pillars V — VII
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