Mondongo is a traditional Dominican stew dish made from diced tripe, and a medley of vegetables.
Typically ingredients needed include bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables.
- 2 lbs Beef Tripe
- 1 Onion, Chopped
- 6 Cloves Garlic, Minced
- 1 Green Bell Pepper, Chopped
- 3 oz Tomato Sauce
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Pepper
- 1 1/2 tsp Salt
- 1 oz Packet of Sazon with Culantro and Achiote
- 1 Potato, Peeled and Chopped
- 1 Carrot, Peeled and Sliced
- 5 Cups Water
- 1 TBSP Scallion, Sliced
- 1 TBSP Cilantro, Chopped
Bring water, lime juice, salt, pepper and tripe to boil over medium high heat in a large pot. Cook until tender. Remove tripe from the pot and cut into bite sized pieces.
In a large pot, heat the oil. Add onion and garlic and cook until onion becomes translucent. Add the green peppers, tomato sauce, sazon and crushed red pepper. Stir to combine and let cook for about 1 minute.
Add the tripe, carrots and potatoes. Stir and simmer over medium heat for five minutes.
Add water and stir. Cover and let cook for about 20 minutes, until carrots and potatoes become tender, stirring occasionally. Season with salt to taste.
Add scallions and cilantro.
Serve hot with white rice, lime wedges and hot sauce.