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Mondongo: Puerto Rican Tripe Stew

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“Authentic Puerto Rican Style Tripe stew. Nice change of pace meal with a Latino tropical flair!”
READY IN:
3hrs 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • A
  • 4 12 lbs beef tripe, trimmed
  • 1 lb calf foot, cut up
  • 6 limes, halved
  • B
  • 14 lb lean cured ham, washed and cut into 1/2 inch pieces
  • 1 lb pumpkin or 1 lb squash, peeled and diced
  • 2 medium onions, peeled and coarsely chopped
  • 2 green peppers, seeded and coarsely chopped
  • 4 garlic cloves, peeled and coarsely chopped
  • 6 fresh cilantro leaves, coarsely chopped
  • 2 tablespoons salt
  • 10 cups water
  • C
  • 1 (1 lb) can garbanzo beans, boiled in water with salt (chick-peas)
  • 1 lb apio (apio is a root veggie that tastes like a combo of potato celery and water chestnut) or 1 lb celeriac (apio is a root veggie that tastes like a combo of potato celery and water chestnut) or 1 lb jicama (apio is a root veggie that tastes like a combo of potato celery and water chestnut) or 1 lb potato, peeled and cut in 1 1/2 inch pieces (apio is a root veggie that tastes like a combo of potato celery and water chestnut)
  • 1 lb yautia, peeled and cut in 11/2 inch pieces
  • 1 lb pumpkin (in addition to the amount previously called for in "B" list) or 1 lb squash, peeled and cut into 1 1/2 inch cubes (in addition to the amount previously called for in "B" list)
  • 1 (8 ounce) can tomato sauce
  • 2 teaspoons salt

Directions

  1. Wash tripe tripe and calf's feet thoroughly under running water.
  2. drain and dry.
  3. Reserve calf's feet.
  4. Rub tripe with limes and place in a pot.
  5. Squeeze the rest of juice from limes over tripe.
  6. Add water to cover tripe by 2 inches and bring rapidly to a boil.
  7. Reduce heat to moderate and boil, uncovered, for 10 minutes.
  8. Drain and rinse well in cold running water.
  9. Cut tripe into strips 1+1/2 inch x 1 inch and place in a 10 quart kettle, together with calf's feet and rest of ingredients included in list"B".
  10. Bring rapidly to a boil, reduce heat to moderate, cover, and boil about 2 hours or until tripe is tender.
  11. Add garbanzo's, including liquid, and rest of ingredients included in list"C" and bring to a boil over over high heat.
  12. Reduce heat to moderate, cover, and boil until vegetables are fork-tender.
  13. Taste and adjust seasoning.
  14. Boil, uncovered, over moderate heat, until thickened to taste.

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