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Mondongo Criollo

Name: Mondongo Criollo
Prep time: 1 h
Total time: 4 h
Yield: 4
Cuisine: Spanish
Ingredients: 3 lbs of clean tripe; 1/2 can of tomato sauce; 1/2 cup of sofrito; 2 tablespoons of oil; 1/4 lb of ham; 2 tablespoons of capers and olives, without seeds; 1 package of seasoning with culantro and annatto; 2 large carrots, sliced; 2 bay leaves; 2 large potatoes, diced; 1 large can of chickpeas; 1 cup of macaroni, optional; Salt and pepper to taste; Juice of 1 lemon to wash the tripe

Prep 60 min
Total 4 hr 0 min
Ingredients 14
Servings 4

Tasty and traditional. That is how I describe this delicious dish inherited from Spanish cuisine. Mondongo’s main ingredient in Spain and Latin America is tripe (the stomach of the cow). The preparation is basically the same, although some people do not add chickpeas, Spanish chorizo or pigs’ feet; that is up to the likes and dislikes of each family.

Ingredients

3 lbs of clean tripe
1/2 can of tomato sauce
1/2 cup of sofrito
2 tablespoons of oil
1/4 lb of ham
2 tablespoons of capers and olives, without seeds
1 package of seasoning with culantro and annatto
2 large carrots, sliced
2 bay leaves
2 large potatoes, diced
1 large can of chickpeas
1 cup of macaroni, optional
Salt and pepper to taste
Juice of 1 lemon to wash the tripe

Directions

1

Thoroughly wash the tripe, soak it in water with lemon juice during an hour. Change the water.
2

Soften the tripe in plenty of water (2 liters) and salt to taste at medium heat. Cook until it is soft and tender, for about 2 hours. Then, drain it by removing the water (do not keep it) and cut it in thin strips.
3

Transfer the tripe to a large and clean pot, add oil and spices for the sofrito and add about 4-5 cups of water. Let it cook for about 40 more minutes.
4

Add chickpeas and macaroni, cook for about 25 more minutes, remove from the stove and serve hot.

Serve with white rice, avocado and a bit of pique (hot sauce prepared with ají caballero, white vinegar, garlic, peppercorns and bay leaves).
If you wish, you can add pigs’ feet and Spanish chorizo.
Although you can usually get tripe quite clean at grocery stores, it is recommended to check it and remove any remaining fat, so that it is really clean and ready for cooking eating.

No nutrition information available for this recipe

Tasty and traditional. That is how I describe this delicious dish inherited from Spanish cuisine. Mondongo’s main ingredient in Spain and Latin America is tripe (the stomach of the cow). The preparation is basically the same, although some people do not add chickpeas, Spanish chorizo or pigs’ feet; that is up to the likes and dislikes of each family.