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Mondongo (Tripe Stew)

Print Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course dinner, Entree
Cuisine Dominican
Servings 6

Ingredients
  

  • 2 lbs Honeycomb tripe
  • 1 medium Onion Chopped
  • 4 cloves Garlic Minced
  • 1 green bell pepper Green bell pepper Chopped
  • 1 red bell pepper Red bell pepper Chopped
  • 1 cup Tomato sauce
  • 1/2 cup Dry red wine
  • 2 tbsp Olive oil
  • 1 tsp Oregano
  • 1 tsp Paprika
  • 1/2 tsp Cumin
  • Salt to taste Salt
  • Pepper to taste Pepper

Instructions
 

  • Clean the honeycomb tripe thoroughly. Boil for 20-30 minutes, then drain and set aside.
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
  • Add the bell peppers and cook for another 5 minutes.
  • Add the tomato sauce, red wine, oregano, paprika, and cumin. Season with salt and pepper.
  • Add the boiled tripe to the pot. Bring to a simmer, cover, and cook for at least 2-3 hours, or until the tripe is very tender.
  • Serve hot with white rice and avocado.
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