Mondongo Soup [Video+Recipe] Tripe Stew

Learn how to make mondongo soup, the flavorful Dominican tripe stew with vegetables and rich broth that we love so much, and is one of our favorite comforting foods.

Course Main Course

Cuisine Dominican, Latino

Keyword honeycomb soup, mondongo soup, pork chitterlings, tripe

Prep Time 1

Cook Time 35

Total Time 1 35

Servings servings

Calories 560kcal

Author Clara Gonzalez

Ingredients

1 pound pork or beef honeycomb bleached and clean [0.45 kg]
3 cilantro sprigs (or parsley)
1 teaspoon salt divided (or more, to taste)
¼ teaspoon pepper (freshly-cracked, or ground)
2 limes or lemons, if you can't find limes
2 tablespoon vegetable oil
1 large red onion chopped into small cubes
1 teaspoon mashed garlic
½ cup chopped celery
1 bell pepper diced
6 plum tomato diced
¼ teaspoon oregano (dry, ground)
½ cup tomato sauce (or 3 heaping tablespoons of tomato paste)
3 potatoes large, cut into cubes
1 large carrot diced
1 teaspoon agrio de naranja or hot sauce (may be omitted)

Instructions

1. Cleaning the honeycomb

Peel off fat and lining. Wash with abundant cold water.

2. Boiling the honeycomb

Place the honeycomb in a large pot. Add cilantro, a teaspoon of salt, and ground black pepper. Pour in half a gallon [2 liters] of water and add the juice of two limes (or lemon juice).
Boil over medium heat until the honeycomb is fork-tender, adding water as it becomes necessary to maintain the same level. This may take a long time: 1 to 3 hours in a conventional pot. You can shorten this by using a pressure cooker, where it may take 30 to 60 minutes.

3. Chopping the honeycomb

Remove the honeycomb from the heat and discard the liquid. Cool to room temperature. Cut into spoon-sized pieces.
Set it aside.

4. Cooking the vegetables

In a pot heat the oil over medium-low heat. Stir in the onion and garlic. Cook and stir until the onions become translucent.
Stir in celery, peppers, and tomatoes. Cook covered for a couple of minutes. Add oregano, and pour in the tomato sauce and stir.

5. Cooking the mondongo

Add the honeycomb, carrot, and potato. Cook stirring for a couple of minutes. Pour in Add 3 cups of water. Simmer covered over low heat until the potatoes and carrots are cooked through (about 15 minutes). Taste and season with salt and hot sauce to taste. Remove from the heat.

6. Serving

This should be served as soon as it comes off the stove. If you are not going to eat it right away, reheat right before serving. Serve with arroz blanco and avocado.

Video

Notes

Mondongo (tripe stew) is made from either beef, pork or goat. The first two are easier to find, thus more common.

As we mention above, mondongo in our country refers to any or all of stomach, intestines, and honeycomb tripe. For this recipe, I have used honeycomb tripe because it's easier to find. The same process will be used if you add or substitute these cuts.

Check the notes above the recipe card about boiling mondongo.

Nutrition