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Gather 'round, folks! I'm about to share my secret mondongo stew recipe that'll knock your socks off. This hearty dish packs a punch with tender beef tripe, hominy, and veggies swimming in a rich, savory broth. Don't let tripe scare you off – when cooked right, it's incredibly delicious. Trust me, I've been perfecting this stew for years, and it's become a family favorite. Ready to dive into some seriously comforting Latin American cuisine? Let's get cooking!
Ingredients for Delicious Mondongo Stew
- Beef tripe: Adds a unique texture and flavor, a staple in mondongo stew, providing a rich and hearty base for the dish.
- White vinegar: Tenderizes the tripe and helps remove any unwanted odors, ensuring a clean and fresh taste in the stew.
- Olive oil: Enhances the overall richness of the stew, adding depth of flavor and helping to sauté the aromatics perfectly.
- Onion: Provides a sweet and savory base flavor, complementing the other ingredients and adding depth to the stew.
- Garlic: Infuses the stew with a robust aroma and flavor, enhancing the overall taste profile of the dish.
- Carrots: Add a touch of natural sweetness and vibrant color to the stew, balancing out the savory and rich flavors.
- Potatoes: Offer a comforting and hearty element to the stew, adding substance and helping to thicken the broth.
- Hominy: Adds a unique texture and flavor, providing a subtle sweetness and chewiness to the stew.
- Ground cumin: Brings warm and earthy notes to the stew, enhancing the overall flavor profile with its aromatic qualities.
- Oregano: Infuses the stew with a fragrant and herbaceous flavor, adding a hint of freshness to the dish.
- Paprika: Provides a subtle smokiness and mild heat to the stew, enhancing the overall depth of flavor.
- Beef broth: Forms the savory base of the stew, infusing it with rich meaty flavors and creating a hearty and comforting broth.
Read more: Mulligatawny Stew
Essential Tools for Making Mondongo Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Cutting board: Needed for chopping and preparing the vegetables and tripe for the stew.
Mondongo Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs beef tripe cleaned and cut into pieces
- 1 cup white vinegar
- 2 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 large carrots sliced
- 2 large potatoes diced
- 1 can hominy drained and rinsed
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tsp paprika
- 8 cups beef broth
- to taste salt and pepper
Read more: Potaje Stew Recipe
Instructions:
- 1. Clean the tripe with vinegar and water. Rinse well.
- 2. In a large pot, heat olive oil over medium heat. Add onion and garlic, cook until softened.
- 3. Add tripe, carrots, potatoes, hominy, cumin, oregano, and paprika. Stir well.
- 4. Pour in beef broth. Bring to a boil, then reduce heat and simmer for 2 hours or until tripe is tender.
- 5. Season with salt and pepper to taste. Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Crab Stew Recipe
Tips for Making Mondongo Stew Ahead of Time
Make Ahead Instructions
- Cook the mondongo stew as directed in the recipe.
- Let it cool completely before transferring to airtight containers.
- Store in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool completely.
- Portion it into freezer-safe containers or bags.
- Label with the date and freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Tripe, a key ingredient in this stew, is the edible lining from the stomachs of various farm animals and is prized for its unique texture and flavor.
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