Mondongo is that soup you smell before you see. The one that brings everybody to the kitchen asking, “¿Ya está?” In Dominican homes, it’s Sunday lunch, post-party recovery, and pure comfort all in one bowl. Tender honeycomb tripe simmers low and slow with sofrito-style aromatics, tomato, and root vegetables until the broth turns rich and silky.
I love serving it family-style with a mountain of arroz blanco, wedges of lime, and a little heat on the side. For the full Dominican spread, pair it with White Rice (Arroz Blanco), a side of Tostones (Fried Green Plantains) or Air Fryer Tostones, and something fresh like ensalada de aguacate on the table too.
What Is Mondongo?
Mondongo is a traditional dish popular in various countries in Latin America, particularly in the Caribbean and parts of Central and South America. It is a hearty stew typically made with tripe (the stomach lining of cattle), although the exact ingredients can vary regionally and based on personal preference.
In addition to tripe, mondongo often includes a variety of other ingredients such as vegetables (like bell peppers, onions, carrots), herbs, and spices. The stew is usually seasoned with spices like oregano, red pepper flakes, and garlic, and may have a tomato-based broth.
Step-by-Step Instructions
Start by tenderizing the tripe. In a large pot over medium heat, cover the honeycomb tripe with water and add the lime juice, salt, and black pepper. Bring to a steady simmer, then cook until the tripe is tender, about 1 hour and 30 minutes. Drain, cool slightly, and cut the tripe into bite-sized cubes.
Build the flavor base. In the same large pot, heat the oil over medium heat. Sauté the onion and garlic until the onion is translucent and fragrant. Stir in the bell pepper, tomato sauce, sazón with achiote, and crushed red pepper. Cook for about 1 minute to bloom the spices.
Make it a hearty stew. Add the carrot, potato, and the cubed tripe, stirring to coat everything in the seasonings. Pour in the water, bring to a simmer, then cover and cook, stirring occasionally, until the carrots and potatoes are tender, 15 to 20 minutes.
Finish and serve. Stir in the fresh cilantro and scallions. Taste and adjust salt and pepper. Ladle the mondongo into bowls and serve hot with white rice, lime wedges, and our favorite hot sauce.
Serving Suggestions
- Spoon mondongo over White Rice (Arroz Blanco) or serve alongside for soaking up the broth.
- Add Tostones (Fried Green Plantains) or Air Fryer Tostones for crunch, and Maduros (Fried Sweet Plantains) for a sweet counterpoint.
- Don’t forget to add some aguacate (avocado) on the side too for a fresh touch.
Storage Tips
Fridge: Cool completely and refrigerate in an airtight container for 3–4 days.
Reheat: Warm gently on the stovetop, adding a splash of water or broth as needed.
Freeze: Up to 2 months. Thaw overnight in the refrigerator and reheat until piping hot.
Recipe Tips
- About the meat: In the DR, “mondongo” can include different parts of the stomach and intestines. This version uses beef honeycomb tripe, but the method stays the same if you mix cuts.
- Cleaning tip: Many markets sell pre-cleaned tripe. If yours isn’t, scrub with coarse salt and a little lime, rinse very well, then proceed.
- Pressure cooker option: To cut time, pressure-cook the tripe in water with lime, salt, and pepper until tender, then continue with the stew on the stovetop.
- Heat level: Crushed red pepper adds a gentle warmth; bump it up or finish bowls with your favorite hot sauce.
- Broth body: The starch from the potato naturally thickens the soup; add an extra splash of water if you like it looser.
Dominican Mondongo Soup (Tripe Stew)
Author:Equipment
Ingredients
- 2 ½ pounds 1.1 kg honeycomb tripe
- Juice of 2 limes about 4 tbsp / 60 ml, plus more for serving
- 1 ½ teaspoons 9 g salt, divided, plus more to taste
- ½ teaspoon 1 g ground black pepper
- 3 tablespoons 45 ml vegetable oil
- 1 small onion cubed (about 1 cup / 110 g)
- 5 garlic cloves minced (about 1 tbsp / 15 g)
- ½ medium bell pepper cubed (about ½ cup / 60 g)
- ⅓ cup 80 ml tomato sauce
- 1 teaspoon 2 g sazón with achiote
- ½ teaspoon 1 g crushed red pepper (optional for heat)
- 1 carrot sliced (about 1 cup / 120 g)
- 1 medium potato cubed (about 1 ½ cups / 200 g)
- 5 cups 1.2 L water
- 1 tablespoon 4 g fresh cilantro, roughly chopped
- 1 tablespoon 6 g fresh scallion, thinly sliced
- Lime wedges and hot sauce for serving
Instructions
- In a large pot, add tripe, lime juice, 1 teaspoon (6 g) salt, and black pepper; cover with water. Bring to a simmer over medium heat and cook until tender, about 1 hour 30 minutes. Drain, cool slightly, and cut into bite-size cubes.
- In the same pot, heat oil over medium heat. Add onion and garlic; cook until the onion is translucent. Stir in bell pepper, tomato sauce, sazón, and crushed red pepper; cook 1 minute.
- Add carrot, potato, and tripe; stir to coat. Pour in water, cover, and simmer, stirring occasionally, until vegetables are tender, 15–20 minutes.
- Stir in cilantro and scallions. Season with the remaining ½ teaspoon (3 g) salt (or to taste). Serve hot with white rice, lime wedges, and hot sauce.
Notes
- Dominican “mondongo” may include other cleaned offal cuts; cook time and method remain the same.
- Pressure cooker shortcut: Cook tripe under high pressure until tender, then continue with Step 2 on the stovetop.
- Adjust broth thickness with a little extra water as needed.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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Malikah Williams says
We loved it!! I just added chicken bouillons and plum tomatoes I didn’t have past. Thank you!!
Monica Chic says
Hola, nunca probé el mondongo dominicano, pero la presentación del plato se ve realmente deliciosa así que deseando estoy gracias por compartir recetas tan ricas
Vanessa says
Es delicioso! Este es uno de los platos favoritos del Dominicano. Tratalo!
Zol says
Se ve muy rica esta receta y me has hecho pensar mucho en mi abuela, era un plato tipoco para los almuerzos en familia los domingos, aunque la receta es un poquitin diferente de la receta del mondongo colombiano.
Vanessa says
Que lindo! La nostagia que nos crean estos platos tipicos. Gracias por tu comentario.
Melba says
Hola Vanessa, me encanta el mondongo. Hoy justamente almorcé con uno, pero a la venezolana. El tuyo tiene una pinta fabulosa. Me guardo tu receta para hacerla la próxima vez. Saludos desde Venezuela
Vanessa says
Saludos Melba! Me encanta ver como la comida de nuestros paises Latinoamericanos y caribeños tienen mucho en común pero a la vez son diferentes. 🙂 Me cuentas si te gusta la receta.
Veronica says
Vane, you won’t believe me… I never eat tripe before. But this mondongo dominicano made me think twice. Se ve delicioso.
Vanessa says
Vero! I know how you feel, but this Mondongo will win you over. Trust me!
Rory Lassanske says
I love, love mondongo. I have to try your recipe de mondongo dominicano! My mom and abuela make pretty good tripe stew.
Vanessa says
Si! Try our delicious Dominican Mondongo. It’s so good!
Enriqueta E Lemoine says
I have nevr had mondongo and I have to admit your looks delish!
Vanessa says
It’s really good Enriqueta. Give it a try.
Blanca says
This mondongo looks like something I would eat on a Sunday morning. Looks delicious!
Vanessa says
Yup! Very comforting dish. You’d love it.
Angelo Taveras says
Como buen dominicano que soy; se me ha hecho agua la boca viendo este mondongo dominicano. Que color y que delicioso se ve. Me gusta con arroz, tostones y aguacate 😍
Vanessa says
Asi es como se acompaña un buen mondongo. 🙂
Billy says
Hi, this recipe is almost identical to a version I had in Moca, RD. They did not use much Goya products they were expensive. They used quite a bit of oregano in the water to boil the tripe along with sour orange juice. They made it using Baldom Sazon Completo Liquido, which to me, is better tasting than the Goya. Also Naranja agrio, or sour oranges adds a nice flavor. Most Dominicans I met hated hot stuff, like hot chili peppers but for Mondongo and Carne de Chivo they always used a bottle of hot sauce and limes to serve it with. You don’t see pepper on any tables outside of fancy restaurants. I ate this every weekend for 3 years straight while I lived there….it was my hangover cure, their rum is cheap and tastes great!