Recette de Soupe de Mondongo Équatorienne Copieuse
(Hearty Ecuadorian Sopa de Mondongo Soup Recipe)
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avril 16, 2025
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Ingrédients
-
1 kg Beef tripe
(Cleaned and cut into small pieces)
-
500 grams Os de bœuf
(For richer broth)
-
1 large Oignon
(Haché)
-
4 cloves Ail
(Haché)
-
1 large Green bell pepper
(Haché)
-
2 medium Tomates
(Peeled and chopped)
-
300 grams Yuca
(Peeled and cut into chunks)
-
1 cup Maïs
(Cut off the cob, fresh or frozen)
-
1 bunch Coriandre
(Chopped, save some for garnish)
-
1 large Citron
(Juiced, for seasoning)
Sel, to taste
Poivre noir, to taste
-
1 tsp Cumin
(Pour assaisonner)
-
2 tbsp Huile d'olive
(Pour frire)
-
1 tsp Argentine red chili flakes
(For a spicy touch)
-
6 cups Bouillon de poulet
(Or enough to cover the ingredients)
(Cleaned and cut into small pieces)
(For richer broth)
(Haché)
(Haché)
(Haché)
(Peeled and chopped)
(Peeled and cut into chunks)
(Cut off the cob, fresh or frozen)
(Chopped, save some for garnish)
(Juiced, for seasoning)
(Pour assaisonner)
(Pour frire)
(For a spicy touch)
(Or enough to cover the ingredients)
Nutrition
- Portions: 6
- Taille de portion: 1 bol (300ml)
- Calories: 450 kcal
- Carbohydrates: 30 g
- Protein: 40 g
- Fat: 15 g
- Fiber: 8 g
- Sugar: 5 g
- Sodium: 700 mg
- Cholesterol: 60 mg
- Calcium: 70 mg
- Iron: 3.5 mg
Instructions
-
1 - Prepare the Tripe:
Clean tripe thoroughly under running water. Boil for 10 minutes in salted water to remove any aroma, then drain and cut into bite-sized pieces.
-
2 - Make the Broth:
In a large pot, brown the onion and garlic in olive oil. Add beef bones, tripe, and enough chicken broth to cover. Bring to boil.
-
3 - Add Vegetables:
Once boiling, add the chopped tomatoes, green bell pepper, yuca, corn, cilantro, seasonings, and simmer for 60 minutes.
-
4 - Serve:
Once tender, adjust seasoning, remove from heat, and garnish with cilantro and lemon juice. Serve hot.
Clean tripe thoroughly under running water. Boil for 10 minutes in salted water to remove any aroma, then drain and cut into bite-sized pieces.
In a large pot, brown the onion and garlic in olive oil. Add beef bones, tripe, and enough chicken broth to cover. Bring to boil.
Once boiling, add the chopped tomatoes, green bell pepper, yuca, corn, cilantro, seasonings, and simmer for 60 minutes.
Once tender, adjust seasoning, remove from heat, and garnish with cilantro and lemon juice. Serve hot.
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Sopa de Mondongo
Sopa de Mondongo is a traditional Ecuadorian soup that showcases the rich culinary heritage of the Andean region. It is primarily made with tripe, which is a popular ingredient in various cuisines around the world. Tripe offers a unique texture and absorbs flavors beautifully when cooked in a hearty broth. This soup symbolizes the creativity and resourcefulness of Ecuadorian cooks, using all parts of the animal, reflecting zero waste philosophy. Historically, Mondongo can be traced back to indigenous traditions, evolving through interactions with Spanish colonists, which indulged the local gastronomic palate. Eating this dish often evokes feelings of warmth and comfort, frequently enjoyed during family gatherings and special occasions. The ingredients can vary by region, with some adding peanuts or other vegetables to personalize the flavor. Sopa de Mondongo is not just a meal but rather a representation of hospitality where it's customarily shared, gathering friends and families around the table. The combination of spices such as cumin and aroma of fresh cilantro further enhances this fulfilling experience, making it a beloved choice in Ecuadorian kitchens.
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