Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Sopa de mondongo is a hearty traditional soup of Latin America and the Caribbean. It is made from slow-cooked diced tripe (the cleaned stomach of a cow). Vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables are added. Many variations of sopa de mondongo exist in Latin America and the Caribbean. Some add rice or maize late in the process. Bone marrow or hoof jelly may be used for extra flavor. The tripe may be soaked in citrus juice or a paste of sodium bicarbonate before cooking. The vegetables and spices used vary with availability and taste. Origins of mondongo can be tracked back to African slaves in the Dominican Republic and Puerto Rico.

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