Mondongo Stew Recipe

A hearty and flavorful tripe stew popular in Latin American cuisine.

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Prep Time 30 mins

Cook Time 2 hrs

Total Time 2 hrs 30 mins

Course Main Course

Cuisine Latin American

Servings servings

Calories 350 kcal

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

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:

This stew is even better the next day. Store leftovers in the fridge.

Nutrition value:

Calories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 3000IUVitamin C: 20mgCalcium: 100mgIron: 5mg

Keywords:

Keyword Stew, Tripe

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