Among the most famous Nicaraguan soups, there is the sopa de Mondongo, which is a traditional soup in all Latin America. In Nicaragua, the soup is made of diced tripe (cow’s intestine) and veggies: onion, bell pepper, carrots, cabbage, celery and root veggies. This soup is most famous in the Masaya region, where the people soak the tripe in lime juice and they also include avocado and chayote. There is a wide range of bean soups, as beans are very frequent aliments in all Latin America. The most common bean soup is sopa de frijoles, which is made of red and black beans, onions, bell peppers, green onions, margarine, tomatoes, buttermilk, eggs and garlic.

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