Mondongo: Puerto Rican Tripe Stew
- Ready In:
- 3hrs 20mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
-
A
- 4 1⁄2 lbs beef tripe, trimmed
- 1 lb calf foot, cut up
- 6 limes, halved
-
B
- 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
-
C
- 1 (1 lb) can garbanzo beans, boiled in water with salt (chick-peas)
- 1 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
directions
- 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.
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RECIPE SUBMITTED BY
Steve P.
United States