3 hrs 20 mins
Authentic Puerto Rican Style Tripe stew. Nice change of pace meal with a Latino tropical flair!
My Private Note
Units: US | Metric
- 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 apio (apio is a root veggie that tastes like a combo of potato celery and water chestnut) or 1 lb celeriac (apio is a root veggie that tastes like a combo of potato celery and water chestnut) or 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
- 1Wash tripe tripe and calf's feet thoroughly under running water.
- 2drain and dry.
- 3Reserve calf's feet.
- 4Rub tripe with limes and place in a pot.
- 5Squeeze the rest of juice from limes over tripe.
- 6Add water to cover tripe by 2 inches and bring rapidly to a boil.
- 7Reduce heat to moderate and boil, uncovered, for 10 minutes.
- 8Drain and rinse well in cold running water.
- 9Cut 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".
- 10Bring rapidly to a boil, reduce heat to moderate, cover, and boil about 2 hours or until tripe is tender.
- 11Add garbanzo's, including liquid, and rest of ingredients included in list"C" and bring to a boil over over high heat.
- 12Reduce heat to moderate, cover, and boil until vegetables are fork-tender.
- 13Taste and adjust seasoning.
- 14Boil, uncovered, over moderate heat, until thickened to taste.
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Nutritional Facts for Mondongo: Puerto Rican Tripe Stew
Serving Size: 1 (585 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 251.9
- Calories from Fat 67
- Total Fat 7.4 g
- Saturated Fat 2.4 g
- Cholesterol 211.7 mg
- Sodium 2077.6 mg
- Total Carbohydrate 21.5 g
- Dietary Fiber 3.8 g
- Sugars 3.6 g
- Protein 26.0 g
The following items or measurements are not included:
fresh cilantro leaves