Dominican Style Tripe Stew (Mondongo)
A warm comforting stew made with beef tripe, onion, garlic, peppers, carrots, potatoes, tomato sauce, and cilantro.
Prep Time5 mins
Cook Time1 hr 50 mins
Total Time1 hr 55 mins
Servings: 6 -8 servings
- 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.