Sopa de Mondongo Hondureña

Step by stepInstructions

1. Rub the tripe with the lime juice and salt, rinse thoroughly, and cut it into bite-size pieces
2. Simmer the tripe in a large pot of water with half the onion and garlic and a pinch of salt for about one and a half hours, skimming foam, until it is tender
3. In a skillet, heat the oil and cook the remaining onion, garlic, and bell pepper until soft, then add the tomatoes and oregano and cook into a thick sauce
4. Stir the tomato sofrito into the tripe pot and simmer for ten minutes
5. Add the yuca and plantain and cook until nearly tender, about fifteen minutes
6. Add the cabbage wedges and half the culantro, and simmer until everything is tender, about ten minutes more
7. Season generously with salt and pepper, stir in the remaining culantro, and serve with rice, lime wedges, and tortillas