Dominican Soup Recipes

DOMINICAN STYLE TRIPE STEW (MONDONGO)

Dominican Style Tripe Stew (Mondongo) image

A warm comforting stew made with beef tripe, onion, garlic, peppers, carrots, potatoes, tomato sauce, and cilantro.

Provided by Vanessa

Time 1h55m

Number Of Ingredients 16

Ingredients

2 ½ pounds Rumba Meats honeycomb tripe
Juice of 2 limes (plus more for serving)
1 ½ teaspoon salt
½ teaspoon ground pepper
3 tablespoons vegetable oil
1 small onion (cubed)
5 cloves of garlic (minced)
½ medium bell pepper (cubed)
⅓ cup tomato sauce
1 oz pack sazon with culantro and achiote
½ teaspoon crushed red pepper
1 carrot (sliced)
1 medium potato (cubed)
5 cups of water
1 tablespoon fresh cilantro (roughly chopped)
1 tablespoon fresh scallion (sliced)

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.

Nutrition Facts : Calories 601 kcal, Carbohydrate 10 g, Protein 34 g, Fat 47 g, SaturatedFat 21 g, Cholesterol 136 mg, Sodium 784 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

TRUE DOMINICAN SANCOCHO (LATIN 7-MEAT STEW)

True Dominican Sancocho (Latin 7-Meat Stew) image

My fiance is from the D.R. and his mother has made me some amazing food! The first time she made sancocho I fell in love with it. It is often made with 7 different meats for a special festivity or holiday. I have simplified the meats in my version, but don't be afraid to use many kinds; this is my mimicked recipe. Great by itself or served the traditional way over rice. Super filling and even better the next day.

Provided by porchia

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 4h15m

Yield 12

Number Of Ingredients 26

Ingredients

5 cloves garlic, minced
¼ cup dried oregano
2 teaspoons salt, divided
5 chicken drumsticks, or more to taste
1 pound bone-in beef chuck
1 pound bone-in pork loin roast
2 large lemon, juiced
2 large onion, quartered, divided
10 tablespoons vegetable oil, divided
1 tablespoon vinegar
1 ¼ gallons water, or more as needed
1 (13.75 ounce) can chicken broth
1 (10.5 ounce) can beef consomme
4 cubes beef bouillon cubes, divided
1 ½ pounds Spanish pumpkin, peeled and cut into 1 1/2-inch chunks
1 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks
1 pound eddeos, peeled and cut into 1 1/2-inch chunks
½ pound yuca (cassava) roots, peeled and cut into 1 1/2-inch chunks
½ pound potatoes, peeled and cut into 1 1/2-inch chunks
2 green plantains, peeled and cut into 1 1/2-inch chunks
2 ears corn on the cob, cut into quarters
3 stalks celery, diced
2 large carrots, chopped, or more to taste
1 large green bell pepper, diced
1 bunch cilantro, chopped
1 dash adobo seasoning

Steps:

Mash garlic, oregano, and 1 teaspoon salt together in a bowl.
Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.
Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.
Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.
Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.

Nutrition Facts : Calories 497.3 calories, Carbohydrate 53.5 g, Cholesterol 60.2 mg, Fat 22.8 g, Fiber 8.1 g, Protein 23.7 g, SaturatedFat 5.4 g, Sodium 1089.8 mg, Sugar 12.7 g

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