Sopa de mondongo (also known as Chas) is a soup that originally came from Colombia, Venezuela, Puerto Rico and the Dominican Republic.

Both soups are served with chopped cilantro, avocado, rice and hot sauce made with garlic, Dominican orégano, and chilies fermented in bitter orange juice called agrio de naranja.

[4] In Panama, it is known simply as "mondongo" and it is cooked as a stew with onions, carrots, chickpeas and a bay leaf and seasoned with chorizo and/or pigtails (which are always sold salted).

In the countryside, when a roof is built on a new house, the future owners together with their friends and family and construction workers organize a meal known as "mondongada" where mondongo is the main course.

A variant known as "mondongo a la culona" from the province of Colon also includes pig knuckles and feet and replaces chickpeas with white beans.

Eaten with rice, fried plantains or breadfruit, avocado, bread, and "pique criollo" a hot sauce made from steeping chilies, garlic, scallions, fruit skin and pulp, herbs, and spices in vinegar and citrus.

Añasco, Puerto Rico is known for mondongo made with ham, bacon, capers, saffron, and olives garnish with almonds and with slices of pan de ague soaked in broth, milk and eggs, toasted in cornmeal and coriander seeds before frying in butter.

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.