Mondongo Colombiano
Colombian Tripe Soup
A deeply traditional tripe soup slow-cooked with vegetables, herbs, and spices until the mondongo becomes silky and the broth rich and golden.

Paisa Platter
Bandeja Paisa is listed in Classic Dishes for Antioquia / Paisa. Follow the verified ingredients and numbered instructions below.
Brown the ground beef over medium-high heat, breaking it finely, then stir in ¼ cup hogao and season with salt.
Fry or grill the chorizos until browned and cooked through.
Fry the plantain slices at 350°F/175°C until caramelized, then fry the eggs sunny-side up.
Reheat the beans, rice, remaining hogao, chicharrón, and arepas separately.
Arrange rice, beans, beef, chorizo, chicharrón, plantain, egg, avocado, and arepa on each large platter.
Serve immediately; the beans may be placed in a separate bowl.
Recipe-specific substitutions are published only when supported by verified culinary guidance. For ingredient sourcing, see our Colombian Pantry Guide and consult a qualified recipe tester before making substitutions that may change a dish’s flavor or texture.
prepared frijoles antioqueños
cooked white rice
ground beef
hogao
Colombian chorizos
prepared chicharrón
ripe plantains
eggs
Colombian Tripe Soup
A deeply traditional tripe soup slow-cooked with vegetables, herbs, and spices until the mondongo becomes silky and the broth rich and golden.
Tolima Stuffed Roast Pig
Tolima's most iconic dish — a whole pig stuffed with seasoned rice, peas, and spices, then slow-roasted for 8 hours until the skin is crackling-crisp.
Tolima Tamal
The king of Colombian tamales — a large, generous package of masa, chicken, pork, vegetables, and spices wrapped in banana leaves and steamed.
Bogotá Tamal
The Bogotá version of the Colombian tamal — slightly smaller than the Tolimense, with a distinctive masa and filling combination.