DOMINICAN STYLE TRIPE STEW (MONDONGO)
A warm comforting stew made with beef tripe, onion, garlic, peppers, carrots, potatoes, tomato sauce, and cilantro.
Provided by Vanessa
Categories Main Course
Time 1h55m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 601 kcal, Carbohydrate 10 g, Protein 34 g, Fat 47 g, SaturatedFat 21 g, Cholesterol 136 mg, Sodium 784 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
PUERTO RICAN MONDONGO
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
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
TRIPE TACOS IN HERBAL TOMATILLO SAUCE WITH TOASTED SEEDS AND NUTS
Provided by Justin Yu
Categories Brunch Kid-Friendly Cinco de Mayo Dinner Lunch Meat Houston Texas Sugar Conscious Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 12 tacos
Number Of Ingredients 17
Steps:
- Poach the tripe:
- Poach the tripe in salted water for 3 hours in a large pot, changing the water halfway through. The tripe should be soft and pliable when done. Drain and let tripe cool. Pat dry.
- Make the herbal tomatillo sauce:
- Toss the chopped tomatillos, onions, jalapeños, and garlic in 2 tablespoons oil. Broil on a foil- lined baking sheet until vegetables are blackened in spots, 10 to 15 minutes. Purée the blackened vegetables, herbs, fish sauce, lime zest and juice in a blender. Let sauce cool.
- Pan-fry the tripe:
- Slice the cooled tripe into 1/4-inch strips. Heat the remaining 1/2 cup of oil in a large nonstick skillet over medium heat. Working in batches, carefully pan-fry the strips of tripe on one side until golden brown. Place tripe on a paper towel-lined plate as you work and sprinkle with salt. After the last batch, drain the pan of all oil and add the pan-fried tripe and the tomatillo sauce. Toss the tripe in the sauce over medium heat until softened and coated.
- Assemble the tacos:
- Assemble the tacos: Warm the tortillas. Divide the tripe between the tortillas and top with toasted seeds and nuts. Garnish with additional chopped herbs and white onion, if desired.
MONDONGO: PUERTO RICAN TRIPE STEW
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
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.
Nutrition Facts : Calories 252, Fat 7.5, SaturatedFat 2.5, Cholesterol 211.7, Sodium 2077.6, Carbohydrate 21.5, Fiber 3.9, Sugar 3.7, Protein 26.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love