Dominican Mondongo (Tripe Stew)

tripe

🥗Healthier: chicken breast

💰Cheaper: beef

Chicken breast offers a leaner alternative, while beef can be more affordable.

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is a leaner option, and chicken is often less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley can provide similar flavor, and dried herbs are often cheaper.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon can be a good substitute, and vinegar is often less expensive.

Cut the tripe into really small pieces.

Add salt and lime juice to the tripe and rinse it thoroughly.

Transfer the rinsed tripe to a colander and rinse it again to remove impurities.

Put the tripe back into a bowl and remove excess water.

Season the tripe with black pepper, salt, and garlic, stirring well.

Transfer the seasoned tripe to a pot and add enough water to cover it.

Boil the tripe on high heat until it comes to a boil, then reduce to medium-low heat and simmer for about 2.5 hours until tender.

In a large skillet, heat corn oil and add garlic, adobo, oregano, and chicken bouillon, stirring well.

Add onions to the skillet and cook until they caramelize.

Add chopped bell peppers of different colors to the skillet and stir.

Incorporate one can of tomato sauce and olives into the mixture.

Tie up cilantro to add to the dish, so it can be removed later.

Add the cooked tripe to the skillet and stir well, cooking for about 15-20 minutes.

If the color is not satisfactory, add tomato paste for more red color.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary