Beef Tripe Stew (Mondongo)
A hearty and flavorful beef tripe stew slow-cooked with vegetables and traditional spices in a rustic clay pot.
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150 min
Medium
Latinoamericana
4 servings
The story behind
Mondongo is a dish that speaks of family gatherings and slow-cooked traditions. In the photo, the clay pot holds a rich, reddish broth developed through hours of simmering. The carrots and potatoes add body and sweetness, while the visible dried herbs on top promise a deep, homemade flavor. It is a masterpiece of soul food, turning simple ingredients into a powerful meal.
Instructions
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1Thoroughly clean the tripe and boil it in salted water until very tender (using a pressure cooker is recommended).
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2In a separate pot, sauté the onion, garlic, and tomato paste until fragrant.
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3Add the cooked tripe along with some of its cooking broth to the pot.
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4Add the carrots and potatoes. Simmer on low heat until the vegetables are tender and the broth thickens slightly.
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5Season with salt to taste and sprinkle dried oregano over the top, just like in the photo.
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6Serve hot in a clay bowl, ideally with a side of white rice or avocado.
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