Mondongo is a rich soup of the Caribbean and Latin America countries. Each country has a different variation to the recipes. Several countries use "Tripe" and vegetables as the part of the soup or stew. In Colombia the soup is made of chicken "pollo" or beef with a lot of cilantro. Many vegetables are added to the soup such as carrots, cabbage, onions and peas. In Guatemala Mondongo is called Caldo de patas stew. The difference is the stock is made of muscles and bones from the lower legs of either pork or cows and potatoes, carrots, corn. squash and sometimes chile's are added. In Guatemala Caldos are among the most popular dish served.

 I have traveled to Guatemala several times working in Antigua or in the mountains around Patzun. The people in these small villages are some of the most loving people that you will ever come across. When I take teams down to do work for these indigenous people we are usually their for about a week or longer and the main meal they love to share with us is either Caldo de Pollo or Caldo de Res. They serve this meal for when special guest come to help them or on a birthday or a special holiday. These people do not have money to pay for the help so they show their appreciation by serving a meal that is near and dear to their heart.