How to Make Mondongo Dominicano | RECIPE

Cut the tripe into smaller pieces if it comes in whole pieces.

Boil a pot of water and add the tripe to it.

Add adobo seasoning and oregano to the boiling water with the tripe.

Boil on high heat until the tripe is tender but not too mushy.

Remove the tripe from the water and cut it into smaller square pieces, removing any excess fat.

In a large pot, sauté onions, green peppers, and garlic paste.

Add tomato paste to the sautéed mixture and let it cook for a bit.

Add some of the water that the tripe boiled in to the sautéed mixture to thin the tomato paste.

Add the cut tripe to the pot and let it simmer to absorb the flavors.

Pour in half of the water that the tripe boiled in and add fresh water as needed, checking for flavor.

Bring the mixture to a low boil and add yuca.

Once the yuca is slightly softened, add potatoes, being careful not to add them too early as they cook quickly.

Once the yuca has broken down and the sauce has thickened, scoop out any excess fat from the surface.

Equipment Needed

Spice Level:

Dietary