Although tripe stew, known as mondongo in the Dominican Republic, may not be to everyone’s liking, in our country, we appreciate and enjoy it as a comforting delicacy reserved for special occasions. It is highly regarded by the majority of myfellow countrymen.
¿WHAT IS MONDONGO?For those who are not familiar, mondongo is the name given to the tripe and intestines of beef, cow, pork, or goat in the Dominican Republic. Although it is the most popular edible offal in our country, it is not the only one: butifarra, bofe, andpico y pala are other curious names for some Dominican foods of uncertain origin.In some parts of the United States, mondongo is also known as «chitterlings» (although it refers only to honeycomb tripe or stomach). In other places, it is called «callos,» «menudo,» and other equally nondescriptive names.Tripe soup is not exclusive to the Dominican Republic; it is found in several countries in Latin America and the Caribbean. In Colombia and Puerto Rico, it is known by the same name, although it differs in some aspects. The delicious PuertoRican mondongo is the most similar to the Dominican style.
HOW TO COOK ITTraditionally, mondongo is cooked after being thoroughly cleaned. It is boiled and stewed with vegetables, herbs, seasonings, and tomato sauce.
HOW TO CLEAN ITThe tripe should be cleaned, disinfected, and blanched before starting, although this is already done if you buy it at the supermarket. For added caution and peace of mind, you can rub it with salt and white vinegar while washing it, and then rinse itwell. I didn’t do this in the video because I didn’t consider it necessary. Keep in mind that any surviving germs will be eliminated during the long cooking process.Cleaning tripe can be a controversial topic, so to maintain my sanity, I buy it at the supermarket. I suggest you do the same. At home, I do a cosmetic cleaning, but boiling it will eliminate anything that may have survived the rigorous cleaning process it undergoes before reaching the supermarket.
HOW TO BOIL ITI’m not exactly sure why, but I’ve discovered that the cooking time can vary greatly each time I prepare it. Sometimes it’s tender in less than an hour, but on occasion, it has taken up to four hours! I don’t know how long it will take in your case, so it’s recommended to cook it in advance if you’re cooking for guests. If you have a pressure cooker or an instant pot, using it will help reduce the cooking time.
HOW TO SERVE ITIt’s very simple! Serve it with white rice, which goes well with almost everything for us. Avocado is always welcome (we love it!). Tostones (fried green plantains) are an excellent accompaniment. Some people also serve it with boiled yuca, which is oneof our favorite vegetables.And if you really want to impress a Dominican, serve a little sour orange sauce (homemade spicy vinegar). Although any hot sauce you have in the fridge can also work in a pinch.Mondongo is served hot and is best enjoyed in good company. You can serve it as the main dish at a family gathering or as part of a festive feast. Its intense flavors and unique texture will surely captivate those willing to venture and enjoy this traditional Dominican delight.Remember, mondongo is a cherished delicacy in our culture, and although it may not be to everyone’s taste, it is a culinary treasure worth exploring. So dare to try it and discover the richness of flavors that this Dominican tripe stew offers. Enjoyyour meal!
1 pound of cleaned and disinfected tripe3 sprigs of cilantro1 tablespoon of Claribel seasoning with pepper1⁄2 tablespoon of salt (divided), or to taste1⁄4 teaspoon of pepper2 limes2 tablespoons of oil2 red onions, cut into small pieces1 teaspoon of crushed garlicp g1⁄2 cup of sliced celery1 bell pepper, cut into small pieces6 tomatoes, cut into cubes1⁄4 teaspoon of oregano1 cup of tomato sauce3 large potatoes, cut into small pieces1 large carrot, cut into cubes1 tablespoon of hot sauce or sour orange sauce (optional)
Mondongo can be made with beef, pork, or goat, but the first two are the most common and easy to find.In this recipe, we will focus on Claribel seasoning as a standout ingredient. Claribelseasoning with pepper will give an authentic and delicious flavor to the dish.Mondongo refers to one or several organs, such as the stomach, intestines, and honeycomb tripe. In this recipe, we will use honeycomb tripe as it is easier to find.The preparation process will be the same if other cuts are used or substituted.Refer to the notes regarding the necessary boiling time for the tripe before proceeding with the recipe.
Clean the tripe
Wash the tripe, removing the fat and separating the lining. Rinse it with plenty of cold water.
Boil the tripe
Place the tripe in a large pot. Add the cilantro sprigs, a teaspoon of salt, and the ground pepper. Squeeze the juice from the two limes and pour it into the pot. Add half a gallon (2 liters) of water.Boil over medium heat until the tripe is tender and can be easily pierced with a fork. Add water as needed to maintain the same level during cooking. This can take a long time, from 1 to 3 hours in a conventional pot. If using a pressure cooker, the time is reduced to 30-60 minutes.
Chop the tripe
Remove the tripe from the heat and discard the liquid. Let it cool to room temperature. Then, cut it into spoon-sized pieces. Set it aside.
Cook the vegetables
In a caldero (large pot), heat the oil over medium-low heat. Add the onion and garlic. Cook, stirring, until the onions are translucent.Add the celery, bell peppers, and tomatoes. Cook covered for a couple of minutes.Add the oregano and pour in the tomato sauce. Stir well.
Cook the tripe
Add the tripe to the pot along with the carrot and potatoes. Cook, stirring, for a few minutes. Then, pour in 3 cups of water. Cook over medium-low heat, covered, until the potatoes and carrots are well cooked, approximately 15 minutes. Taste andseason with salt if necessary. Remove from heat.
Serve the tripe
The tripe should be served immediately after removing it from the heat. If you’re not going to consume it right away, reheat before serving. Serve with white rice and avocado, and garnish with fresh cilantro.
Enjoy this delicious tripe recipe highlighted with Claribel seasoning to give your dish a special and authentic touch!
For inquiries, please Contact Us:
firstname.lastname@example.orgPhone: 917-793-2222 / 833-239-9487
3289 Lafayette Ave. Bronx, NY 10465Monday – Friday: 9 am – 5 pmSaturday – Sunday: Closed