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Dominican Style Tripe Stew (Mondongo) - A warm comforting stew made with beef tripe, onion, garlic, peppers, carrots, potatoes, tomato sauce, and cilantro. #ad #9NightsofJoy #9NochesdeAlegria
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4.52 from 27 votes

Dominican Style Tripe Stew (Mondongo)

Discover a taste of the Dominican Republic with this traditional Mondongo Soup recipe. Made with tender tripe and flavorful spices, it's an easy and delicious dish that will transport you to the Caribbean with every bite.
Prep Time5 minutes
Cook Time1 hour 50 minutes
Total Time1 hour 55 minutes
Course: Main Course
Cuisine: Dominican, Latin
Servings: 8 servings
Calories: 601kcal
Author: Vanessa

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
  • 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

Calories: 601kcal | Carbohydrates: 10g | Protein: 34g | Fat: 47g | Saturated Fat: 21g | Cholesterol: 136mg | Sodium: 784mg | Potassium: 821mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1867IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 3mg