Sopi di Mondongo is a robust tripe soup beloved across the ABC islands (Aruba, Bonaire, Curaçao). Beef honeycomb tripe is cleaned, parboiled, and then simmered for hours with pumpkin, corn, sweet potato, and aromatic herbs until everything melds into a deeply satisfying broth. It is a quintessential Sunday comfort meal on the island.
Serves 6
Cover tripe with cold water, bring to a boil, drain, and rinse to remove impurities. Repeat once.
Place cleaned tripe in a large pot with broth. Add diced onion, garlic, cumin, oregano, and salt. Simmer covered for 2 hours until tripe is tender.
Add pumpkin, corn rounds, and sweet potato. Continue simmering for 30 minutes until vegetables are soft.
Adjust seasoning, add a squeeze of lime, and serve hot with fresh bread.
Pre-soaking tripe in vinegar water for 1 hour helps neutralise odour.
Use calabaza pumpkin for an authentic Caribbean flavour.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add chickpeas for extra heartiness.
Replace tripe with beef shank for a milder version.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate up to 4 days; flavour improves overnight.
Tripe soups were common throughout the Caribbean as working-class meals that made use of every part of the animal.
It should feel tender when pierced with a fork but still have slight chewiness.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (380g / 13.4 oz) · 6 servings total
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