Venezuelan Mondongo

In a large pot, combine the beef tripe, pork feet, and water. Bring to a boil over medium heat.

Reduce heat to low and simmer for about 2 hours, or until the meat is tender.

Remove the meat from the pot and let it cool slightly. Cut into bite-sized pieces and set aside.

In the same pot, add the chopped onion, garlic, bell pepper, and tomatoes. Cook until the vegetables are soft, about 5-7 minutes.

Add the sliced carrots and corn to the pot, along with the cumin, oregano, black pepper, and salt. Stir well.

Return the cut meat to the pot and mix everything together.

Simmer for an additional 30 minutes, allowing the flavors to meld together.

Taste and adjust seasoning if necessary.

Serve hot, garnished with chopped cilantro and green onions, with lime wedges on the side.

Equipment Needed

Spice Level:

Dietary