Mondongo Soup [Recipe + Video] The Tastiest Tripe Stew
User Reviews
5
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Prep Time
1 hr
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Cook Time
35 mins
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Total Time
1 hr 35 mins
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Servings
4 servings
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Calories
560 kcal
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Course
Main Course
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Cuisine
South American, Dominican
Mondongo Soup [Recipe + Video] The Tastiest Tripe Stew
Description
Mondongo Soup [Recipe + Video] The Tastiest Tripe Stew is prepared with pork or beef honeycomb tripe, which is meticulously cleaned and boiled until fork-tender. The cooking liquid is discarded after boiling, and the tripe is cut into bite-sized pieces. Vegetables like onions, garlic, celery, bell peppers, tomatoes, carrots, and potatoes are sautéed and simmered with tomato sauce and spices, creating a rich and aromatic base. The tripe is added back and cooked further, allowing it to absorb the flavors.
The resulting stew offers tender tripe paired with softened vegetables in a bright, slightly tangy broth enhanced by lime or lemon juice and herbs. The oregano and tomato sauce contribute depth to the flavor, while the use of fresh vegetables adds texture and color.
Mondongo Soup can be enjoyed on its own as a filling meal. Its hearty nature makes it suitable for colder days or when a satisfying, protein-rich stew is desired.
The notes emphasize using honeycomb tripe due to availability, and mention that boiling times can vary widely, particularly shortening with a pressure cooker. It is important to clean the tripe thoroughly and to adjust seasoning after simmering. Lime juice added during boiling adds a subtle tang and helps tenderize the tripe.
Ingredients
- 1 pound pork honeycomb bleached and clean [0.45 kg, or beef honeycomb
- 3 cilantro or parsley, sprigs
- 1 teaspoon salt divided (or more, to taste)
- ¼ teaspoon black pepper freshly-cracked or ground
- 2 lime or lemons, if you can't find limes
- 2 tablespoon vegetable oil
- 1 red onion chopped into small cubes, large
- 1 teaspoon garlic mashed
- ½ cup celery chopped
- 1 bell pepper diced
- 6 plum tomato diced
- ¼ teaspoon oregano dry, ground
- ½ cup tomato sauce (or 3 heaping tablespoons of tomato paste)
- 3 potato large, cut into cubes
- 1 carrot diced, large
- 1 teaspoon agrio de naranja or hot sauce (may be omitted)
Instructions
1. Cleaning the honeycomb
- Peel off fat and lining. Wash with abundant cold water.
2. Boiling the honeycomb
- Place the honeycomb in a large pot. Add cilantro, a teaspoon of salt, and ground black pepper. Pour in half a gallon [2 liters] of water and add the juice of two limes (or lemon juice). Boil over medium heat until the honeycomb is fork-tender, adding water as it becomes necessary to maintain the same level. This may take a long time: 1 to 3 hours in a conventional pot. You can shorten this by using a pressure cooker, where it may take 30 to 60 minutes.
3. Chopping the honeycomb
- Remove the honeycomb from the heat and discard the liquid. Cool to room temperature. Cut into spoon-sized pieces.Set it aside.
4. Cooking the vegetables
- In a pot heat the oil over medium-low heat. Stir in the onion and garlic. Cook and stir until the onions become translucent. Stir in celery, peppers, and tomatoes. Cook covered for a couple of minutes. Add oregano, and pour in the tomato sauce and stir.
5. Cooking the mondongo
- Add the honeycomb, carrot, and potato. Cook stirring for a couple of minutes. Pour in Add 3 cups of water. Simmer covered over low heat until the potatoes and carrots are cooked through (about 15 minutes). Taste and season with salt and hot sauce to taste. Remove from the heat.
6. Serving
- This should be served as soon as it comes off the stove. If you are not going to eat it right away, reheat right before serving. Serve with arroz blanco and avocado.
Notes
- Use honeycomb tripe for best texture and flavors; avoid unclean tripe to prevent off-flavors.
- Boiling time varies from 1 to 3 hours in a regular pot; pressure cookers reduce this to 30-60 minutes.
- Discard boiling liquid after initial cook to remove impurities and improve stew clarity.
- Add citrus juice during boiling to help tenderize the tripe and add brightness.
- Adjust seasoning gradually after combining tripe and vegetables for balanced taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 46g | 15% |
| Protein | 58g | 116% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 142mg | 47% |
| Sodium | 1717mg | 72% |
| Potassium | 2369mg | 50% |
| Fiber | 11g | 44% |
| Sugar | 12g | 24% |
| Vitamin A | 4220IU | 84% |
| Vitamin C | 157.1mg | 175% |
| Calcium | 159mg | 16% |
| Iron | 8.2mg | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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