sopa de mondongo recipe

Sopa de Mondongo Recipe

One of the most traditional Nicaraguan soups is the Sopa de Mondongo Recipe. It is prepared as follows:

This delight is nothing more and nothing less than the stomach of the res which, manipulated artistically, becomes a true representative of Nicaraguan culinary art.

In Nicaragua it is a national soup, known and prepared throughout the national territory, however, Masatepe, municipality of Masaya is where the best mondongo in Nicaragua is served.

Sopa de Mondongo Recipe Ingredients

  • 4 pounds of Cow’s Stomach.
  • 2 pounds of cow legs.
  • 3/4 cups rice.
  • 3/4 cup tomato paste.
  • 4 Sweet peppers.
  • 4 medium onions.
  • 2 heads of garlic.
  • 1 tablespoon achiote.
  • 6 sour oranges.
  • 3 green bananas.
  • 6 lemons.
  • 3 small Yucca.
  • 10 small quequisques.
  • 4 chayotes.
  • A little of sodium bicarbonate.
  • 1 bouquet of peppermint.
  • Come out to taste.


  1. Wash the cow’s stomach (Mondongo) thoroughly with sodium bicarbonate, sour oranges, and lemon. After washing, leave by soaking for 2 hours with the sour orange shells in the water. Make sure it is well washed as it depends on the soup not being left with some strong odor.
  2. Rinse thoroughly and cut the mondongo meat into small pieces, put plenty of new water into it to start cooking with 2 sweet peppers, 2 onions and a head of garlic, cut into small pieces.
  3. It should cook for about 4 hours or until smooth. Always make sure there is always enough water as it is consumed quickly when boiling.
  4. Meanwhile, soak the rice, cut the vegetables into small pieces and slice them into slices and put them in water to keep them fresh. Grind the rice with 1 chiltoma, 1 onion, 1 head of garlic and 1 tablespoon achiote.
  5. Once all this is ground, add it to the soup along with some salt and lemon, when the mondongo is soft and let it boil for about 10 minutes.
  6. Turn down the heat and add the vegetables and mint and bring to the boil until the vegetables are soft. Make sure the vegetables don’t fall out of steam. Make sure the soup is fine with salt and lemon.
  7. Serve the soup in small cups and add on top of it either Creole Sauce or a simple salad.

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