COMO HACER SOPA MONDONGO (TIPICO COLOMBIANO)

Clean the callo with warm water for a while and scrape it with a knife on both sides.

Cut the callo into strips and then into cubes, adjusting the size as desired.

Prepare the pata de res by boiling it in water with seasoning to taste, including chicken broth and salt, for 15 to 20 minutes.

In another pot, add the cleaned callo and pata de cerdo to cook, optionally using the same water from the pata de res or fresh water, and season to taste. Cook for 20 to 30 minutes, checking periodically.

Peel the carrots, either by cutting them into thin strips or scraping them, as is common in Colombia.

Cut the carrots into flat pieces, then into strips and cubes for the soup.

Prepare the habichuela by cutting it as well, and also cut the potatoes into cubes.

Once the water is ready, add the vegetables and potatoes to the pot to cook.

Add seasonings and salt to taste, and blend garlic and cilantro in a blender to add to the soup for extra flavor.

Cook until the soup is ready and thick.

Equipment Needed

Spice Level: