Best Puerto Rican Mondongo Recipes

PUERTO RICAN MONDONGO

Puerto Rican Mondongo image

This simple, nourishing stew of tripe and vegetables is found in innumerable variations throughout Latin America and around the Caribbean. On the islands of Aruba and Curaçao, it is known as sopi mondongo. Cooking Puerto Rican food is a bit similar to Island and Spain cuisine; it has a distinctive flavor combined with foreign influences using native seasonings and ingredients. Serve in deep bowls with white rice and avocados.

Provided by Amy

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h30m

Yield 8

Number Of Ingredients 13

Ingredients

3 pounds beef tripe, trimmed of fat and cut into cubes
4 lemons, juiced
water to cover
3 quarts beef stock, divided
8 ounces cassava, peeled and cubed
8 ounces potatoes, peeled and cubed
8 ounces yams, peeled and cubed
8 ounces pumpkin, peeled and cubed
8 ounces sweet potatoes, peeled and cubed
½ (16 ounce) can tomato sauce
⅔ cup sofrito
1 ear corn, cut into 1-inch pieces
salt and ground black pepper to taste

Steps:

Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.
Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.
Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 43.2 g, Cholesterol 171.5 mg, Fat 9.6 g, Fiber 5 g, Protein 22.3 g, SaturatedFat 3.1 g, Sodium 489.5 mg, Sugar 8.3 g

MONDONGO: PUERTO RICAN TRIPE STEW

Mondongo: Puerto Rican Tripe Stew image

Make and share this Mondongo: Puerto Rican Tripe Stew recipe from Food.com.

Provided by Steve P.

Categories Stew

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

4 1/2 lbs beef tripe, trimmed
1 lb calf foot, cut up
6 limes, halved
1/4 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
1 (1 lb) can garbanzo beans, boiled in water with salt (chick-peas)
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

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.