Dominican Style Tripe Stew (Mondongo) – A warm comforting stew made with beef tripe, onion, garlic, peppers, carrots, potatoes, tomato sauce, and cilantro.
This post is part of a sponsored collaboration with Rumba Meats and #WeAllGrow Latina Network.
The holidays for me are all about food. Sharing food to be exact. I love cooking big meals to share with family and friends and most often than not those meals include the dishes that I grew up with back in the Dominican Republic.
This dish I’m sharing today is one that my grandmother used to make to share with the vecinos (neighbors) on the days they came over to celebrate and sing villancincos de navidad (Christmas Carols).
During the week leading up to Christmas, it is a Dominican tradition for family and friends to get together to celebrate the holidays with music and plenty of food. Everyone would bring a dish or drink potluck style and there was always that one cousin who would show up with a guira and tambora to help make the singing and dancing even more festive.
I set out to cook this dish for my husband for the first time ever because he loves it. I was absolutely impressed about how much the smell of it cooking reminded me of my abuela. It really made a bit nostalgic and homesick.
Thanks to Rumba Meats, my abuela’s Mondongo recipe turned out perfect! Rumba Meats gives you the fresh, high-quality traditional variety meats to share your pasión y vitalidad with the amigos y familia who bring your worlds together. Its products are vacuum-sealed for added freshness. By vacuum-sealing all cuts of Rumba Meats, its products stay fresher longer in your refrigerator (28 days for most products; 25 for hind shank) until you’re ready to use them.
Visit the Rumba Meats website for more delicious recipes and to learn more about its wide variety of quality specialty beef cuts – nearly 20 in total!
In the spirit of the season Rumba Meats sent me piñatas and gift cards to spread the joy and share with family and friends. ¡Gracias Rumba Meats!
Dominican Style Tripe Stew (Mondongo)
- 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
- 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.
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