Mondongo ( tripe soup)

beef tripe

🥗Healthier: chicken breast

💰Cheaper: pork belly

Chicken breast is leaner, while pork belly offers a similar texture at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a more affordable option.

Introduce the dish as Mondongo, a tripe stew.

List the ingredients including chicken bouillon, adobo, onion powder, garlic powder, black pepper, ground cumin, dominican oregano, garlic cloves, onions, chopped carrots, cilantro, tri-colored bell peppers, green onion tops, fresh bay leaves, celery, two limes, salsa di tomate, tomato sauce, fresh thyme, and tripe.

Heat oil in the pot and add chopped onions to sauté until sweaty.

Add 2 teaspoons of chicken bouillon to the onions along with ground cumin and 1 teaspoon of dominican oregano, and sauté to bloom the spices.

Add chopped tri-colored bell peppers and celery to the pot and sauté until softened.

Add chopped carrots and potatoes to the pot.

Squeeze the juice of one lime into the pot and add fresh bay leaves.

Pour in about 8 ounces of tomato sauce and mix well.

Add the boiled tripe to the pot along with a couple of tablespoons of sofrito and mix everything together.

Season with onion powder, black pepper, and garlic powder, then add the tripe stock from boiling the tripe.

Let the mixture simmer for about 25 to 30 minutes until the potatoes and carrots are tender and flavors meld together.

Add chopped cilantro and green onion tops to the pot and mix well.

Let the soup cook for an additional 20 minutes before serving with white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary