Colombian Mondongo Beef Tripe Stew Recipes

DOMINICAN STYLE TRIPE STEW (MONDONGO)

Steps:

• In a large pot over medium heat, boil the tripe covered with water, lime juice, salt and pepper until tender, about 1 hour and 30 minutes. Remove tripe from the pot and cut into cubes.
• In a large pot, heat the oil and add onion and garlic. Let cook until onion cooks through and become translucent. Add the pepper, tomato sauce, sazon and crushed red pepper. Stir to combine and let cook for about 1 minute.
• Add carrots, potato, and tripe. Stir once more and let cook for about 1 minute.
• Add water and stir. Cover and let cook for about 15-20 minutes, stirring occasionally, until carrots and potatoes become tender.
• Add cilantro and scallions. Season with salt to taste.
• Serve warm with white rice, hot sauce, and lime on the side.

[RECIPE + VIDEO] MONDONGO SOUP (DOMINICAN TRIPE STEW)

Steps:

• Cleaning the honeycomb: Peel off fat and lining. Wash with abundant cold water.
• Boiling the honeycomb: Place the honeycomb in a large pot. Add cilantro, a teaspoon of salt, and ground black pepper. Pour in half a gallon [2 liters] of water and add the juice of two limes (or lemon juice). Boil over medium heat until the honeycomb is fork-tender, adding water as it becomes necessary to maintain the same level. This may take a long time: 1 to 3 hours in a conventional pot. You can shorten this by using a pressure cooker, where it may take 30 to 60 minutes.
• Chopping the honeycomb: Remove the honeycomb from the heat and discard the liquid. Cool to room temperature. Cut into spoon-sized pieces.Set it aside.
• Cooking the vegetables: In a pot heat the oil over medium-low heat. Stir in the onion and garlic. Cook and stir until the onions become translucent. Stir in celery, peppers, and tomatoes. Cook covered for a couple of minutes. Add oregano, and pour in the tomato sauce and stir.
• Cooking the mondongo: Add the honeycomb, carrot, and potato. Cook stirring for a couple of minutes. Pour in Add 3 cups of water. Simmer covered over low heat until the potatoes and carrots are cooked through (about 15 minutes). Taste and season with salt and hot sauce to taste. Remove from the heat.
• Serving: This should be served as soon as it comes off the stove. If you are not going to eat it right away, reheat right before serving. Serve with arroz blanco and avocado.

PUERTO RICAN MONDONGO

Steps:

• Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
• Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.
• Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.
• Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.

COLOMBIAN MONDONGO (BEEF TRIPE STEW)

Steps:

• Rinse the beef tripe really well under cold running water. Place it in a container, cover it with water and add the baking soda. Cover it and store it in the refrigerator for at least 2 hours or overnight.
• The next day, rinse it again with cold running water and cover it the lemon juice if you want, then rinse it once again.
• Place the beef tripe in a pressure cooker with plenty of water to cover it and the two green onion stalks. Cover the pressure cooker, bring to pressure on high heat, then reduce the heat to medium and cook for 1 hour. If using a regular pot, bring to a boil on high heat, then reduce to medium and cook for 2 hours.
• Once the beef tripe is cooked, release the pressure completely, uncover, drain the mondongo, let it cool and chop it into pieces.
• In a large pot, heat the oil over medium heat. Add the white onion and cook for 3-5 minutes or until translucent. Then, add the green onion and the garlic and cook for 1-2 minutes. Now, add the chopped tomatoes and cook for 3-5 more minutes or until they soften. Add the 8 glasses of water, pork meat, sausage, mondongo, cumin, color and chicken bouillons. Cover and bring to a boil on high heat, then reduce to medium and cook for 30 minutes.
• Now add the russet potatoes, cassava, papa criolla, green peas, carrot and season with salt and pepper to taste. Cover and bring to a boil on high heat, then reduce to medium heat and cook for another 30 minutes or until the potatoes and cassava are tender.
• Serve in individual bowls, decorate with chopped cilantro and serve with white rice, avocado and a banana.

MONDONGO: PUERTO RICAN TRIPE STEW

Steps:

• Wash tripe tripe and calf's feet thoroughly under running water.
• drain and dry.
• Reserve calf's feet.
• Rub tripe with limes and place in a pot.
• Squeeze the rest of juice from limes over tripe.
• Add water to cover tripe by 2 inches and bring rapidly to a boil.
• Reduce heat to moderate and boil, uncovered, for 10 minutes.
• Drain and rinse well in cold running water.
• Cut tripe into strips 1+1/2 inch x 1 inch and place in a 10 quart kettle, together with calf's feet and rest of ingredients included in list"B".
• Bring rapidly to a boil, reduce heat to moderate, cover, and boil about 2 hours or until tripe is tender.
• Add garbanzo's, including liquid, and rest of ingredients included in list"C" and bring to a boil over over high heat.
• Reduce heat to moderate, cover, and boil until vegetables are fork-tender.
• Taste and adjust seasoning.
• Boil, uncovered, over moderate heat, until thickened to taste.