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Mondongo Soup [Recipe + Video] The Tastiest Tripe Stew

Learn how to make mondongo soup, the flavorful Dominican tripe stew with vegetables and rich broth that we love so much, and is one of our favorite comforting foods.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 35 mins
Servings: 4 servings
Calories: 560 kcal
Course: Main Course
Cuisine: South American , Dominican

Ingredients

  • 1 pound pork or beef honeycomb bleached and clean [0.45 kg]
  • 3 cilantro sprigs (or parsley)
  • 1 teaspoon salt divided (or more, to taste)
  • ¼ teaspoon pepper (freshly-cracked, or ground)
  • 2 limes or lemons, if you can't find limes
  • 2 tablespoon vegetable oil
  • 1 large red onion chopped into small cubes
  • 1 teaspoon mashed garlic
  • ½ cup chopped celery
  • 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 potatoes large, cut into cubes
  • 1 large carrot diced
  • 1 teaspoon agrio de naranja or hot sauce (may be omitted)

Instructions

1. Cleaning the honeycomb
    Cup of Yum
  1. Peel off fat and lining. Wash with abundant cold water.
2. Boiling the honeycomb
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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

  • Mondongo (tripe stew) is made from either beef, pork or goat. The first two are easier to find, thus more common.
  • As we mention above, mondongo in our country refers to any or all of stomach, intestines, and honeycomb tripe. For this recipe, I have used honeycomb tripe because it's easier to find. The same process will be used if you add or substitute these cuts.
  • Check the notes above the recipe card about boiling mondongo.

Nutrition Information

Calories 560kcal (28%) Carbohydrates 46g (15%) Protein 58g (116%) Fat 17g (26%) Saturated Fat 3g (15%) Cholesterol 142mg (47%) Sodium 1717mg (72%) Potassium 2369mg (68%) Fiber 11g (44%) Sugar 12g (24%) Vitamin A 4220IU (84%) Vitamin C 157.1mg (175%) Calcium 159mg (16%) Iron 8.2mg (46%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 560

% 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.