Mondongo Criollo Food

[RECIPE + VIDEO] MONDONGO SOUP (DOMINICAN TRIPE STEW)

Steps:

• Cleaning the honeycomb: Peel off fat and lining. Wash with abundant cold water.
• Boiling the honeycomb: 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.
• Chopping the honeycomb: Remove the honeycomb from the heat and discard the liquid. Cool to room temperature. Cut into spoon-sized pieces.Set it aside.
• Cooking the vegetables: 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.
• Cooking the mondongo: 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.
• Serving: 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.

MONDONGO CRIOLLO

Steps:

• Thoroughly wash the tripe, soak it in water with lemon juice during an hour. Change the water.
• Soften the tripe in plenty of water (2 liters) and salt to taste at medium heat. Cook until it is soft and tender, for about 2 hours. Then, drain it by removing the water (do not keep it) and cut it in thin strips.
• Transfer the tripe to a large and clean pot, add oil and spices for the sofrito and add about 4-5 cups of water. Let it cook for about 40 more minutes.
• Add chickpeas and macaroni, cook for about 25 more minutes, remove from the stove and serve hot.

PUERTO RICAN MONDONGO

Steps:

• Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
• Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.
• Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.
• Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.