Best Mondongo Puerto Rican Tripe Stew Recipes

DOMINICAN STYLE TRIPE STEW (MONDONGO)

Steps:

• In a large pot over medium heat, boil the tripe covered with water, lime juice, salt and pepper until tender, about 1 hour and 30 minutes. Remove tripe from the pot and cut into cubes.
• In a large pot, heat the oil and add onion and garlic. Let cook until onion cooks through and become translucent. Add the pepper, tomato sauce, sazon and crushed red pepper. Stir to combine and let cook for about 1 minute.
• Add carrots, potato, and tripe. Stir once more and let cook for about 1 minute.
• Add water and stir. Cover and let cook for about 15-20 minutes, stirring occasionally, until carrots and potatoes become tender.
• Add cilantro and scallions. Season with salt to taste.
• Serve warm with white rice, hot sauce, and lime on the side.

MONDONGO: PUERTO RICAN TRIPE STEW

Steps:

• Wash tripe tripe and calf's feet thoroughly under running water.
• drain and dry.
• Reserve calf's feet.
• Rub tripe with limes and place in a pot.
• Squeeze the rest of juice from limes over tripe.
• Add water to cover tripe by 2 inches and bring rapidly to a boil.
• Reduce heat to moderate and boil, uncovered, for 10 minutes.
• Drain and rinse well in cold running water.
• 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".
• Bring rapidly to a boil, reduce heat to moderate, cover, and boil about 2 hours or until tripe is tender.
• Add garbanzo's, including liquid, and rest of ingredients included in list"C" and bring to a boil over over high heat.
• Reduce heat to moderate, cover, and boil until vegetables are fork-tender.
• Taste and adjust seasoning.
• Boil, uncovered, over moderate heat, until thickened to taste.

PUERTO RICAN STEW

Steps:

• In a large pot place all ingredients except tomato sauce.
• Bring to a boil.
• Cook until potatoes are soft, then add tomato sauce and more salt if necessary to taste.
• Notes:
• Achiote is a small red seed found in the latin section of the grocery store. If unavailable just make the stew without it.
• To make achiote oil over low heat place 2 tbsp achiote seeds plus 3 tbsp olive oil and simmer until the oil turns red, this may take a while so if you plan to use this oil often make a larger batch to keep on hand. Then let oil cool completely before straining out the achiote seeds. This oil adds great flavor to any of your foods.
• The seasoning salt I use is called Adobo. It is a spice Puerto Ricans use in place of salt. My favorite is the brand called Goya. It is basically salt, pepper, and oregano - but it tastes entirely different than the sum of these ingredients.
• If possible use your own homemade chicken broth or buy organic free range chicken broth from the store.

PUERTO RICAN BEEF STEW

Steps:

• Mix flour, salt, and pepper together in a freezer-size plastic bag. Add beef and shake, coating evenly.
• Heat enough olive oil to cover the bottom of a large skillet over medium-low heat. Stir in sugar and cook until it turns golden, about 5 minutes. Add meat and cook until browned on all sides, 5 to 7 minutes. Transfer browned beef to the bottom of a slow cooker.
• Stir carrots, potatoes, water, tomato sauce, wine, olives, sofrito, sazon, adobo seasoning, soy sauce, and Worcestershire sauce into the slow cooker.
• Cover and cook until meat is no longer pink and vegetables are tender, on High 4 to 6 hours, or Low for 8 to 10 hours.