Craving a hearty stew? This Dominican-style mondongo is a delicious and easy-to-make one-pot meal made with tripe, a type of stomach from a cow. So simple, yet so good!
This post is part of a sponsored collaboration with Rumba Meats and #WeAllGrow Latina Network.
Dominican Style Tripe Stew (Mondongo) is a warm comforting stew made with beef tripe, onion, garlic, peppers, carrots, potatoes, tomato sauce, and cilantro. The tripe is wonderfully seasoned and fork-tender for one hearty meal.
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 mondongo soup is one that my Grandmother used to make, and it always makes me nostalgic. Now, I love cooking it for my family! If you haven’t cooked tripe before, I think you are going to love this recipe!
What Is Mondongo?
Mondongo is a vegetable and tripe stew that is hearty and delicious! It’s made with root vegetables like potatoes and carrots and it’s cooked in a rich tomato soup. Sopa de mondongo uses tripe as the protein, which is the stomach of a cow. Tripe is not widely used in Western cooking, and this is one delicious way to try it!
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Ingredients
- Honeycomb tripe
- Lime Juice
- Salt and Pepper
- Oil
- Onion
- Garlic
- Bell Pepper
- Tomato Sauce
- Sazón seasoning
- Crushed red pepper
- Carrot
- Potato
- Cilantro
- Scallion
How To Make Mondongo
- 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.
Frequently Asked Questions
I grew up eating mondongo in the Dominican Republic, and it’s also very popular in Puerto Rico and in Colombia. In Mexico, a similar dish made with tripe is called Menudo.
Like with other soups and stews, this is a great make-ahead recipe. Once you have made it, let it cool before placing it into an airtight container. It will keep well in the fridge for 3 to 4 days and freezes well for up to 3 months. The frozen stew should be thawed in the fridge before reheating.
The soup can be reheated in a pot on the stovetop on medium heat, stirring occasionally to warm through.
A big bowl of this tripe stew is so perfect and hearty all by itself and it’s great to serve with white rice, Dominican crispy rice. I can never resist serving my favorite plantain side dish with it either, some delicious tostones!
You can buy beef tripe at most grocery stores. I prefer to use Rumba Meats.
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!
Recipe Tips and Notes
- This is my favorite mondongo recipe, but it’s easy to make your own. Add in different veggies like yams, cabbage or green plantains. You can also use additional herbs like parsley and bay leaves.
- Tripe can be hard to find, your best bet is your local butcher, or, I got mine online from Rumba Meats.
- If making ahead of time, let the stew cool fully before storing.
Other Soup Recipes You’ll Enjoy:
Dominican Style Tripe Stew (Mondongo)
Author: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.
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!