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, such as Sancocho and Dominican Spaghetti. This mondongo soup is one of those meals as well.
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.
Why You’ll Love This Recipe
This authentic Dominican style mondongo soup is a warm comforting stew that’s easy-to-make and perfect to have on cold days. The tripe is wonderfully seasoned and fork-tender for one hearty meal.
Ingredients
- Tripe: For this recipe, I used Honeycomb tripe, the lining of the stomach of cattle that resembles the pattern of a honeycomb. This type of tripe is great for its unique texture and flavor-absorbing qualities.
- Vegetables: I used onion, garlic, bell pepper, carrots, potatoes, lime juice, and tomato sauce.
- Herbs: The cilantro and scallion add delicious freshness to this dish.
- Spices: Add sazón seasoning, crushed red pepper, salt, and pepper for flavor!
Step-by-Steps Instructions
Preparing the Tripe: In a large pot set over medium heat, begin by boiling the tripe, ensuring it’s covered with water, lime juice, salt, and pepper to taste. Allow it to simmer for approximately 1 hour and 30 minutes, or until tender. Once cooked, remove the tripe from the pot and proceed to cut it into cubes, readying it for the next steps in the recipe.
Cooking the Main Ingredients: In the same large pot, now heat oil and add chopped onion and minced garlic. Sauté these aromatic ingredients until the onion turns translucent and softens, indicating it’s cooked through. To this mixture, add diced bell pepper, tomato sauce, sazón seasoning, and crushed red pepper flakes. Stir the ingredients together, letting them meld for about a minute, allowing the flavors to marry and develop.
Next, incorporate the carrots, potatoes, and the previously prepared tripe cubes into the pot, ensuring they’re thoroughly mixed. Allow the mixture to cook together for another minute or so, ensuring all ingredients are well combined. Then, pour in water, enough to cover the mixture. Cover the pot and let the ingredients simmer for approximately 15-20 minutes, or until the carrots and potatoes have softened to your desired consistency, stirring occasionally to prevent sticking or burning.
Final Touches and Serving: As a final touch, add chopped cilantro and scallions to the pot, stirring them in to infuse the dish with their fresh flavors. Taste and adjust the seasoning with additional salt if necessary.
Serving Suggestions
To serve mondongo, consider pairing it with white rice or Concón (Dominican crispy rice) to soak up the flavorful broth. Alternatively, tostones (fried green plantains) or Maduros (fried sweet plantains) offer a sweet contrast to the savory stew. For added freshness, serve with sliced avocado.
Offer hot sauce on the side for those who enjoy extra heat, and don’t forget lime wedges for a refreshing citrus touch.
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Recipe Variations
There are numerous variations of mondongo recipes across different regions and even within families. Here are a few variations:
Colombian Mondongo: In Colombia, mondongo is often cooked with tripe, chorizo, potatoes, carrots, green plantains, and sometimes peas. It’s seasoned with a blend of spices like cumin, paprika, and bay leaves. Some recipes also include cilantro and aji peppers for added flavor.
Puerto Rican Mondongo: Puerto Rican mondongo typically includes tripe, green bananas (or plantains), pumpkin, potatoes, carrots, and other vegetables like bell peppers and onions. It’s seasoned with sofrito (a mix of onions, peppers, garlic, and herbs), adobo seasoning, and sometimes tomato sauce or paste for richness.
Mexican Mondongo aka Menudo: In Mexico, mondongo is often cooked with tripe, hominy (maize kernels), and a variety of vegetables like carrots, potatoes, and zucchini. It’s flavored with spices such as Mexican oregano, bay leaves, and chili peppers. Some recipes may also include epazote, a fragrant herb common in Mexican cooking.
Spanish Mondongo: In Spain, mondongo is known as “callos” and is typically made with tripe, chorizo, blood sausage (morcilla), and sometimes pork or beef. It’s cooked in a rich tomato-based sauce seasoned with paprika, garlic, and other spices. Potatoes or chickpeas are often added for extra heartiness.
These are just a few examples, and there are many other variations of mondongo depending on regional preferences and family recipes. Each variation offers its own unique flavor profile and is often enjoyed as a comforting and satisfying meal.
Storage Tips
To store mondongo, cool it to room temperature, then transfer it to an airtight container or sealable bag before refrigerating promptly, ideally within 2 hours of cooking. Stored in the refrigerator, mondongo can last for 3 to 4 days. For longer storage, freeze it in freezer-safe containers or bags; properly frozen mondongo can last for several months.
When ready to enjoy, thaw mondongo overnight in the refrigerator or more quickly by placing it in a bowl of cold water, changing the water every 30 minutes until thawed. Reheat thoroughly on the stovetop or in the microwave until it reaches an internal temperature of 165°F (74°C).
Frequently Asked Questions
Mondongo is popular in various Latin American cuisines, particularly in countries such as Colombia, Puerto Rico, the Dominican Republic, Mexico, and Spain. In these regions, mondongo is considered a traditional and beloved dish, often enjoyed as a comforting and hearty meal.
While the exact ingredients and preparation methods may vary slightly from country to country or even from household to household, the essence of mondongo as a rich and flavorful stew made primarily with tripe remains consistent across these cuisines.
Mondongo and menudo are similar dishes in that they are both traditional stews made with tripe, but they are not exactly the same. While both dishes feature tripe as a primary ingredient, they have distinct variations in their ingredients, seasonings, and preparation methods, and they are associated with different regions and cuisines.
Menudo is a Mexican dish that typically includes tripe simmered in a broth seasoned with chili peppers, onion, garlic, and spices like oregano and cilantro. It often contains hominy (maize kernels) and can be served with lime wedges, chopped onions, and chopped cilantro as garnishes.
Tripe, which is the stomach lining of cattle, can typically be found at butcher shops, meat markets, or in the meat section of well-stocked grocery stores. In some regions, it may be less commonly available or may require a special request from the butcher.
If you’re having trouble finding tripe locally, you can also check with ethnic or specialty markets that cater to Latin American, Asian, or European cuisines, as tripe is a common ingredient in various traditional dishes around the world. Additionally, some supermarkets may carry frozen or packaged tripe in their freezer or refrigerated sections. If all else fails, you may be able to find tripe through online meat suppliers or specialty food retailers.
Before beginning, ensure the honeycomb tripe is cleaned and bleached; if purchased from the supermarket, this step is typically already completed. For added caution, soak the tripe in a bowl of cold water with a splash of vinegar or lemon juice for approximately 15 minutes, then rinse it thoroughly.
Recipe Notes and Tips
- In the Dominican Republic, when we talk about mondongo, we’re referring to different parts of the stomach, intestines, and honeycomb tripe. For this recipe, I’m using beef honeycomb tripe, but feel free to use any of these cuts if you prefer. The cooking process remains the same no matter which option you choose.
- This particular recipe is made on the stove-top, but it can also be made in a pressure cooker to cut down cooking time.
Other Recipes You’ll Love
- Dominican Sancocho (Caribbean Meat and Vegetable Stew)
- The Best Broccoli Cheddar Soup Recipe
- Asopado de Camarones (Shrimp and Rice Soup)
- Instant Pot Loaded Potato Soup
- Slow Cooker Chicken Noodle Soup with Yuca
- Lentil Stew Recipe with Shrimp
Dominican Style Tripe Stew (Mondongo)
Author:Equipment
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
Instructions
- 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.
Notes
- In the Dominican Republic, when we talk about mondongo, we’re referring to different parts of the stomach, intestines, and honeycomb tripe. For this recipe, I’m using beef honeycomb tripe, but feel free to use any of these cuts if you prefer. The cooking process remains the same no matter which option you choose.
- This particular recipe is made on the stove-top, but it can also be made in a pressure cooker to cut down cooking time.
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!