Sopa de mondongo

Venezuelan Mondongo is a very hearty soup, more like a stew, made with beef tripe (panza the stomach of a cow or pig-), pork's feet (paticas de cochino) and lots of vegetables, spices and herbs.

The dish is generally prepared in former Spanish colonies in Latin America, Caribbean, and in the Philippines. Many variations of sopa de mondongo exist in Latin America the Philippines and the Caribbean. Some add rice or maize late in the process. Bone marrow or hoof jelly may be used. The tripe may be soaked in citrus juice or a paste of sodium bicarbonate before cooking. The vegetables and spices used vary with availability.

In Venezuela  is usually consumed in the north-central regions and in the Llanos, and depending on the region, it may turn sweeter (as in the eastern coast) or having chickpeas.

 The mondongo is often flavored with lemon or tamarind, and accompanied by arepas or casabe. Throughout Venezuela, the mondongo is eaten by the people at very early hours of the day, or late in the night, when they go out of the rumbas or parties in nightclubs